Sweet and Tangy Baked Beans

I realize that I’m a day late and a dollar short. You should have made these for Memorial Day. However, they will also be great for the Fourth of July! Or tomorrow night’s dinner! Or even better, tonight’s! I’m a big fan of all things baked beans, but nothing beats homemade. I must confess, my mom helped with these. I should actually say that I helped her. Yeah, that would be more accurate. These baked beans are the perfect combination of sweet and tangy and could eat the whole pan, but that would be a potentially bad situation.

Also, my new blog is still a work in progress, so bear with me. And don’t forget–I love any feedback that you would like to give me.

Sweet and Tangy Baked Beans
a NotRachaelRay Original (Sort of….maybe I should say, “A NotRachaelRay’s mom original.”)

one 48 oz jar of Great Northern Beans, drained
15.25 oz. can of butter beans, drained and rinsed
3/4 cup ketchup
generous 1/2 cup packed dark brown sugar
1 medium yellow onion, finely diced
3 Tbsp molasses
1 Tbsp dijon mustard
2 Tbsp white vinegar
6 oz. of sliced bacon, cut into ~1/2″ chunks

1) Preheat oven to 325*F.
2) Mix beans, bacon, and onions together in a 9×13 baking dish.
3) In a small bowl, mix together ketchup, molasses, mustard, vinegar, and brown sugar. Pour over bean mixture and mix it until evenly distributed.
4) Cover tightly with aluminum foil, and bake in a 325* oven for 1 hour and 45 minutes to 2 hours.
5) Remove aluminum foil and continue to bake for an additional hour.
6) Serve immediately.

Verdict: I ate way too many of these. I ate too many of the leftovers of these. They are so, so, so good.
Husband’s take: He felt the same way. So did my mom (obviously) and my dad.
Changes I would make: None.
Difficulty: Easy peasy!

This is what the pan looked like when I remembered I hadn’t taken a picture yet. We devoured them.

What did you have for Memorial Day? And what do you think of the new blog name/design?


When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. Pingback: Two Ingredient Dill Potato Salad {$100 Visa gift card giveaway} - Rachel Cooks

  2. I am considering making these for this 4th of July weekend. Was wondering if these would be easy to make a day (or two) ahead of time, and then reheat. Comments? Thanks!

  3. I love baked beans but have never made them from scratch. This looks pretty easy and delicious!

  4. I really like the redesign, the new name and the header!
    Did not do anything for Memorial day: it was way too hot. So I stayed in AC’ed condo and organized my closets ;)

    • Thank you so much. I really appreciate you saying that. I thought “Rachel’s Recipe Reviews” was a little too dull. Sounds like you had a good Memorial Day–works for me! I worked, woohoo….

  5. These were really yummy! Much, much, much better than canned. They’re pretty forgiving–you can add what you like.

  6. I need to try making these sometime! I used to love baked beans (but those were from a can!) I like that you made yours homemade!!

  7. So cute!! Love your new design/look/name/etc!

    And those beans don’t look too bad either :)

  8. I have never made baked beans from scratch but these sound so easy and delicious that I may give it a try! I’ll have to watch out for leftovers though!

  9. Love the new site and the new name…very catchy and cute! I am so happy to have a tried and true homemade baked bean recipe. I never have made them from scratch and yours looks finger licking good, but I suppose I shouldn’t eat the beans with my hands…right?

  10. Looks yum (minus the bacon, haha)! We celebrated MD with veggie burgers, brewskis, and patio time – it’s soooo hot/humid/smothering in lower Alabama that we didnt get to spend as much time outside as we originally planned but did manage to at least eat lunch on the patio. Short week!!!! :)

  11. Love! I made homemade baked beans for the first time last year too! I love that you added butter beans…yum! Also those chunks of bacon are calling my name….. :)

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