Tupper Lake, November 6, 2012 by Jeff Boucher

Friday, June 11, 2010

Karen's Baked Beans....

My friend Karen gave me this recipe last year for baked beans- they're pretty darn good-may have something to do with the bacon!

Baked Beans Super Sized
From Sue Moeller, via Donna Sloan, sweetened up by Karen Greiner

The original recipe called for less brown sugar and ketchup.
 It had to strong of a molasses flavor for me, so here's my rendition.

This makes a large quantity and can be cut in half.

1 lb. bacon, fried, reserve the grease, save for the top
1 large onion, sautéed in a bit of bacon grease
2 lb. ground beef, brown

2 cans kidney beans
2 cans butter beans                 Drain, wash, strain
2 cans garbonzo beans (chick)

2 cans pork n beans
1 can B & W baked beans                keep the sauce

Mix in separate bowl create the sauce
 2 TBS molasses
3/4 cup ketchup, (or a dash more to your taste)
3/4 cup brown sugar, (or a dash more to your taste)
? cup white sugar

After frying the bacon and keeping it for the top of the beans, take out all the grease. I used a non-stick pan so I only placed a couple of tablespoons back in the pan to sauté the onions. Once onions are translucent, brown the ground beef. Add the sauce to the meat and onions to coat.

Combine all beans and meat mixture together in the pan you are going to bake in.
Top with remaining bacon, I broke it into pieces so everyone could get some.
350 until baked through.


  1. Hey Tup,
    How come all those women are fooling with the beans? Don't they know that beans is man's food? Just like BBQ. I'll bet you had something to do with the pound of bacon! And the excess sugar too - right? We must talk, my friend.

    I know New England is famous for their beans, but these are almost southern in nature - they're just one ingredient short of having the southern trinity, what with the hog fat and sugar - all you need to add now is grits, and you'll have a certified southern dish.

  2. Mmmmm Bacon! No Doc, I didn't have anything to do with it, believe it or not! Good stuff, although I only make them once or twice a year for obvious reasons- Hmm, grits, never thought of it- may have to give it a try!