Texas Style Boston Baked Beans

Course : Beans
Serves: 20
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
A sweet, rich, barbecue bean dish that serves well with barbecued brisket and garlic sausage.


106 ounces Van Camps pork and beans
1 large yellow onion (diced)
12 slices lean bacon
1 cup dark brown sugar
1/2 cup syrup or molasses
1 1/2 cups orange juice
16 ounces bottle of KC Masterpiece Brown sugar barbecue sauce

Preparation / Directions:

Pre-heat oven to 425 degrees. Open both cans of beans and drain off the juice. Pour the beans into a large, high-sided (aluminum preferably) pan. Take 6 of the pieces of bacon and cook well. Save the drippings to pour into mixture. Mix onion, brown sugar, syrup, orange juice, bacon drippings and barbecue sauce into a medium bowl. Pour mixture into beans and stir well. Push the 6 pieces of cooked bacon evenly into the bean mixture. Take the remaining uncooked bacon pieces and lay evenly on top of the beans. Place pan into pre-heated oven and bake for 2 to 21/2 hours till the beans look slightly dry or caramelized on top. Allow to cool till warm, then serve.


Nutritional Information:

This dish is not for dieters. I am certain it is high in calories. If there is any question about preperation of this bean dish, please write to me at liteninbolt@hotmail.com

10 Kitchen's say:
  (4 1/2 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes