Nothing goes better with Slow Cooker Pulled Pork, Potato Salad, and Restaurant Style Cole Slaw than this recipe for Country Baked Beans. This is the menu that goes perfectly for large gatherings of family and friends for the summer holidays and cookouts and now for those tail-gate parties. Now I must admit that I have no interest in football, but Kelli & I both live with football loving husbands! In sports, Steve is all about the Steelers, WVU Mountaineers, and the University of TN Volunteers. Kelli’s husband Justin loves the Cowboys & Virginia Tech. So this time of year, football is on TV much of the time!
If you need a baked bean recipe, this is a super easy and delicious one. If you’re like me, you probably have the ingredients on hand and it takes just minutes to prepare before throwing it in the oven. If you need to keep them warm for awhile before serving, just keep them warm in a crockpot. If you ever have leftovers, (which I rarely do), combine the leftovers with hot dogs for your own “beanie weenies”. So easy & kids usually love it!
- 4 (16 ounce) cans pork & beans, drained
- 1 1/2 cups ketchup
- 1 large onion, chopped
- 1 pound bacon, cut into small pieces
- 2 cups packed brown sugar
In skillet, cook bacon and onions together until bacon is cooked through and onions are translucent.
Add all other ingredients into skillet, mixing well.
Transfer into baking dish and bake uncovered at 350 degrees for 45-60 minutes.