This delicious and easy-to-make baked bean recipe has been my go-to solution for picnics, family reunions and holiday gatherings for close to two decades. I named it after its creator, my college roommate’s mom. (Madeline is hands down one of the best cooks I know).
I hope you enjoy it, too!
Madeline’s Best Baked Beans
Preheat oven to 350°
Combine in an oven-safe dish:
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 T. white vinegar
1 tsp. brown mustard
15 oz dark kidney beans, drained
15 oz butter beans, drained
30 oz pork and beans, undrained
Fry 12 – 16 oz. bacon* (preferably center cut) with 1 finely chopped small (or 1/2 – 3/4 large) onion. With a slotted spoon, remove bacon and onions from pan and place on folded paper towels to remove excess fat.
Crumble bacon and add to bean mixture. Bake uncovered at 350° for 45 minutes.
*Tip: cut the bacon into 1 inch pieces prior to cooking or fry until crispy so it crumbles easily.