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Plate of Mama's best baked beans with ham and Easter sides

Mama's Best Baked Beans

The baked beans recipe passed down from Jason's mama — made in her stoneware bean pot for over 25 years. No measurements. Just heart. And the right pot.
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Cook Time 1 hour
Total Time 1 hour
Servings: 12
Course: Side Dish
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 4 regular-sized cans or 2 large cans baked beans — Bush's recommended
  • 1 squirt ketchup
  • 2 squirts mustard
  • Generous swoosh of Worcestershire sauce
  • Handful of brown sugar OR generous squeeze of maple syrup
  • Onion powder to taste
  • Garlic powder to taste
  • Bacon bits to taste

Method
 

  1. Pour beans into your bean pot, glass baking dish, or Dutch oven.
  2. Add a squirt of ketchup, two squirts of mustard, and a generous swoosh of Worcestershire sauce.
  3. Add onion powder and garlic powder — be generous, let it cover the top.
  4. Add a handful of brown sugar or a generous squeeze of maple syrup.
  5. Add bacon bits for flavor.
  6. Stir everything together.
  7. Cover and bake at 350°F for 1 hour.
  8. Optional: remove cover and stir every 20 minutes after the first hour until ready to serve.

Video

Notes

There are no exact measurements in this recipe — you measure with your heart! Taste as you go and adjust to your preference. These taste even better the next day, so make them ahead if you can.
If you don't have a bean pot, a glass baking dish or Dutch oven works. Cover tightly with foil to trap steam. The bean pot makes a real difference in texture — the stoneware holds heat in a way that a regular pan doesn't. Trust Mama on this one.