My Dad was from Kansas City, KS. FYI He could REALLY cook. My sister called me at 5:45AM on the 4th of July to ask if I had his ribs recipe. I never got that one, but I got this one for his Baked Beans and and they are the bomb.com.
My friends know it as, "The BADDEST Baked Beans" recipe. Enjoy. They are AMAZING!
This recipe will serve about 12-15 in 2 9X12 inch pans. They are sweet, can be hot if you like and everyone wants seconds.
Quantity Ingredients
3.0 31oz Cans Van De Camps Pork & Beans
3.0 8oz Cans Hunts Tomatoe Sauce
3.0 Table Spoons Kraft Hickory Smoked Bar B Que Sauce
1.5 Bell Pepper
1.5 Onion
1.0 Table Spoon Cinnamon
10.0 Table Spoons C&H Dark Brown Sugar
1.0 Table Spoon White Sugar
4.0 Table Spoons Maple Syrup
1/2 Table Spoon Papyrika
1.0 Table Spoon Pepper
2.0 tea spoons Salt
1.0 Pound Bacon
3.0 Stalks Celery
Water
2.0 tea spoons Dry Mustard
Directions
Pour 3 Cans of Van De Camps Pork & Beans into pan.
Pour 3 Cans of Tomatoe Sauce into pan with pork & beans.
Stir in Bell Pepper, Celery, & Onion.
Add and Mix in 7 Table Spoons of Brown Sugar
Add and Mix in 4 Table Spoons of Maple Syrup
Add and Mix in 2 teaspoons of Dry Mustand
Add 1 lb of Raw Chopped Bacon (Chop into about 1 inch pieces & push into beans with your fingers.
Season with the Salt & Pepper and stir into the beans.
Add and Mix in the 3 Table Spoons of Kraft Barbeque Sauce.
Add and Mix in White Sugar, Papyrika, & Cinnamon
Add just enough water to cover the beans.
Cook beans @ 400 degrees for about 2 hours, or until the water boils down.
After two hours, or the water boils down sprinkle the remaining 3 Table Spoons of Brown Sugar on top of the beans and return them to the over for about 30 - 45 minutes or until crystallized on top.
PS: Don't be afraid to use your fingers on the mixing & stirring parts. These beans are something you should really be a part of.
Comments