Sandy’s Baked Beans

  • Serves

    serves 8-10


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.


  • 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


Step 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.

Step 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.

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