Picnic Baked Beans

These beans are great anytime of the year, whether the holidays to family functions, your guests will love them. It seems, not matter how much baked beans I bring to events, these beans always seems the first to go!

These baked beans are a family favorite… for over 30 years I’ve been baking these beans for my family and friends. Through the years, many people have asked for my recipe. Great for picnics, potlucks, just about anytime of the year! Many times, I have made this Picnic Baked Beans dish a day ahead, letting the flavors enhance, resulting in a better tasting dish and are also great tasting served cold!!

4 (15 ounce) Van Camp's

Pork & Beans, drain juice out of two of the cans of beans, discarding it

1 cup Heinz Ketchup

1 cup firmly Del Monte packed light brown sugar

Salt and pepper, to taste

1/8 teaspoon cayenne pepper

1/2 cup Karo® Dark Corn Syrup

2 squirts of French’s yellow mustard, or 2 Tbsp. dry mustard

1 medium onion, peeled and chopped

2 cloves garlic, minced

4 pork chops, seasoned, cooked, and chopped

1 lb. bacon, cooked and drained, and crumbled

Add brown sugar and ketchup. Mixing to combine and remove any brown sugar lumps.

Add corn syrup, mixing in well.

Add mustard, mixing in.

Add salt, pepper and cayenne pepper.

Add chopped onions and garlic, mix to combine.

Add canned pork and beans, mix to combine.

Fry 2 -4 pork chops, seasoning both sides with onion powder, garlic powder an shallot pepper. Fry over medium heat in 1 tsp. oil and 1 tbsp. butter. Fry the pork chops on each side for about 4 to 5 minutes, or until golden brown on the outside, juices run clear, and fork tender.

Chop pork chops into bite size pieces and add to the beans.

Pre-heat oven 325°F degrees.

In a fry pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, crumble or chopped, then add to the beans, mixing to combine evenly in.

Place bacon in a single layer on a rack. Then place rack in a lined baking sheet. Bake in a preheat oven 425°F for 20-25 minutes, or until crisp.

Cool slightly, then cut with scissors, into the beans.

To enhance the bacon flavor, add 1-2 tablespoons of bacon grease from baking sheet.

Pour bean mature into a lightly greased 2 1/2 - 3 quart casserole dish. Bake the beans 325°F degrees. for 2 hours, until the beans are bubbly and thickened slightly, (your kitchen will smell yummy).

Note: When I bake the beans, I place the casserole on a a lined baking sheet.

Let rest on a cooling rack for about 15 minutes for the beans to cool slightly and thicken up a bit before serving. Then mix, serve and enjoy!!! Yields: 8 to 10 servings.

I've given this recipe out to hundreds of friends and coworkers since and friends of friends even ask them for the recipe !!!