Aunt Kristin’s Baked Beans

By Allison Hammett

Taste and See

Summer is quickly approaching and with it, lots of opportunities to fellowship by having picnics and holiday barbecues. Baked beans are always a staple not matter what your serving, and this recipe is extra good!

I was given this recipe by Kristin Hammett, and I modified it slightly to our preferences by leaving out the white sugar. My kids love it, and promptly named it after her!

Aunt Kristin’s Baked Beans

1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt

Original recipe also included:
1/4 cup  white sugar
1/4 cup barbecue sauce of choice


In a large skillet over medium heat, brown beef, bacon and onion; drain. Add beans. Combine remaining ingredients; stir into bean mixture.

Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until beans reach desired thickness.  Alternately, pour into a crockpot and set on low for 3-4 hours. Yield: 12 servings.


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