Sandy’s Baked Beans

Before she bakes them in an old-fashioned stoneware bean pot, Alabama native Sandy Ivey enlivens her beans with juice from her “under the sink” homemade sweet pickles.

Sandy’s Baked Beans Sandy’s Baked Beans
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Yield: serves 8-10


  • 2 28-oz. cans pork and beans
  • 1 12 cups light brown sugar
  • 1 cup ketchup
  • 12 cup yellow mustard
  • 12 cup molasses
  • 14 cup juice from a jar of sweet dill pickles
  • 1 small yellow onion, thinly sliced
  • 4 strips bacon, halved crosswise


  1. Preheat oven to 400°. Put the pork and beans, brown sugar, ketchup, mustard, molasses, and pickle juice into a large ovenproof pot or bean pot and stir well to combine.
  2. Top the bean mixture with onion slices and lay the bacon over the top in a single layer. Bake, uncovered, until the bacon is crisp and the beans are hot and bubbling, about 1 hour. Remove from the oven and allow to cool slightly. Stir the onions and bacon into the beans before serving.