Sweet and tangy Baked Beans Supreme will please a large crowd. Assemble the dish the night before for an easy dish the next day for company.
You will love not only how delicious and easy these baked beans are to make, but will be happy that these sweet, tangy baked beans with loads of bacon will easily feed a large crowd for summer barbecues and autumn cook outs.
About This Recipe
This is a baked beans recipe I collected years ago, but unfortunately did not note on the recipe card the full name of the kind lady who gave it to me. I’ve tried the alphabet game to try to jog my memory… Amy, Brenda, Cathy, Denise. Jill, Joan, Joanne, Joyce? Paula, Rachel, Sara. It is maddening that I can’t remember her name. But I do remember many details of getting this delicious recipe.
She and her husband came to my home for dinner one Saturday. I was grilling the main course on the Weber and she brought baked beans to add to the supper. To say I was wowed by her baked beans is an understatement.
I immediately asked for the recipe and a few days later she graciously gifted me this gem of a recipe.
Over the years I have made these baked beans for many family gatherings and potlucks and they have never been a disappointment!
Molasses and Dark Brown Sugar. This recipe is a combination of sweet and savory and both the molasses and the dark brown sugar are the sweet components. Although sweet, they each have caramel notes and if you can get it, blackstrap molasses will bring a bitter element that offsets much of the sweetness.
Tomato Paste. There is nothing like tomato paste to bring a punch of umami flavor to a dish. My favorite brand is Contadina, which contains only Roma tomatoes and no added sugar.
Dijon Mustard. Any Dijon mustard is good for this recipe. But do not choose a "honey Dijon". Honey Dijon is too sweet and won't work to balance the sweet ingredients.
White or Apple Cider Vinegar. Either vinegar will work well to also balance the sweetness of the sauce. Do not substitute balsamic vinegar as it will be too sweet and not give balance to the bean sauce.
Worcestershire Sauce. Optional. Worcestershire sauce is another umami element that will help balance the sweet ingredients.
Crushed Pineapple. Optional. Some people love the addition of crushed pineapple. It has both sweetness and acid that will add more balance to the sauce.
Pork and Beans. Just plain canned pork and beans in tomato sauce. Be sure to drain them well before adding them. If you don't drain them, the sauce will be too thin.
Red Kidney Beans. Dark red kidney beans add another texture and color to the beans. These also must be drained and rinsed well before adding them.
Small Lima Beans. Adding lima beans adds another texture, color, and flavor that makes these baked beans really special. For the best burst of color, steam the lima beans and add them at the end of the baking time.
Onion. You really can add any variety of onion. For a stronger onion flavor choose a red onion and for a milder flavor choose a yellow.
Bacon. Any bacon, thin cut, thick cut, center, or ends and pieces will work. For an extra layer of flavor consider using maple or hickory smoked bacon.
How to Make Baked Beans Supreme
This is one of the easiest recipes for baked beans to make! Once every ingredient has been prepared and measured, everything is combined in a very large bowl. Give it all a good stir and then pour the bean mixture into a covered casserole or bean pot and bake!
My Special Tips
♥ Canned Pork and Beans come in a variety of tinned sizes and any sized cans can be used as long as there are between 28 and 32 ounces.
♥ This recipe calls for 1 pound of bacon that is then cooked well and crumbled. Generally, a pound of uncooked bacon will reduce by half after cooking. Therefore, if purchasing already cooked bacon you will need ½ pound for this recipe.
♥ This dish can be prepared in advance and refrigerated until ready to bake.
♥ The absolute minimum baking time is 2 hours for the flavors to meld.
After all these years, I still remember what Mrs. White told me as I was looking over the recipe...
♥ “Always use a full pound of bacon. People often make the recipe with less than a pound and then tell me it didn’t taste the same as when I made it.”
♥ “Low and slow is best for flavor. You can put it in the oven and let it cook untended for up to 4 hours.”
This recipe makes a very large quantity of baked beans, plenty for a gathering of 12 and the recipe can easily be halved. I always make the full recipe. Leftovers freeze beautifully for easy future meals and can make plain hamburger patties or simple baked pork chops extra special!.
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Baked Beans Supreme
- 1 Cup Molasses
- 6 Ounces Tomato Paste, 1 Small Can
- ½ Cup Dark Brown Sugar, Packed
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Vinegar, White or Apple Cider
- 1 Tablespoon Worcestershire Sauce
- 8 Ounces Crushed Pineapple, Drained (1 Small Can)
- 60 Ounces Pork & Beans, Drained (4 cans, 15 Ounces Each)
- 31 Ounces Dark Red Kidney Beans, Drained and Rinsed Well (2 Cans, 15.5 Ounces Each)
- 12 Ounces Frozen Small Lima Beans, Thawed
- 2 Cups Onion, Finely Chopped (2 Large Onions)
- 1 Pound Bacon, Cooked Crisp & Crumbled
- Preheat the oven to 250°.
- Cook the bacon until it is crisp. As the bacon cooks, finely chop the onions.
- In a very large bowl, mix together the molasses, tomato paste, dark brown sugar, Dijon mustard, vinegar, Worcestershire sauce, and the drained, crushed pineapple.
- Add the drained pork & beans, drained kidney beans, thawed lima beans, finely chopped onion, and cooked and crumbled bacon. Stir well.
- Pour bean mixture into a covered casserole or bean pot.
- Bake the casserole for at least 2 hours and up to 4 hours.
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.