Baked beans are the ultimate cookout food. No barbeque, or #CookoutWeek for that matter, is complete without them. In my family, we are lucky to enjoy our favorite Bob’s Baked Beans at many family gatherings. Who is Bob? He’s my very own dear old Dad 😀
When I was little I thought that pretty much the whole world had an Uncle Bob. I have an Uncle Bob (great uncle, but still). My Dad has an Uncle Bob (who he was named after). Obviously all of my cousins have an Uncle Bob. So in my little kid head I was convinced that everyone must have an Uncle Bob….made sense to me!
Now of course I think my Dad Bob is the the best Bob of them all (actually I like to call him Roberto myself and my grandmother, whom we call B-Mom but the B doesn’t stand for anything, likes to call him Bobby Billy… We like nicknames in my family I guess! 😀 )
Anyways, back to the beans…
My Dad makes the best baked beans ever! His secret? It’s actually his sleep pattern! Dad is night owl through and through and worked overnight shifts for 35 years. So on holidays and special occasions when he was in charge of bringing his Bob’s Baked Beans, he would start cooking them the night before. And they would simmer and bubble away all night long. He would stir them and check on them late into the night before he finally went to sleep.
The other secret of Bob’s Baked Beans is actually my Dad’s pickiness. He is a good ol’ fashioned meat and potatoes man. So you won’t find any “fancy” ingredients like onions or peppers or olive oil in these beans. What? Doesn’t your Dad think onions and peppers and olive oil are fancy? Yea, that’s probably just a Bob thing….but it makes for some super scrumptious baked beans!
Before I get to the recipe I wanted to make sure everyone gets a chance to enter our #CookoutWeek giveaway! And this is my final recipe of the week so I want to say a big thank you again to The Pintertest Kitchen for organizing this event for all us crazy bloggers. And as you can see by our giveaway we had some pretty kick butt sponsors, too!
One lucky winner is gonna get everything you see here:
- Char-Broil American Gourmet 600 Series Charcoal Grill (see specs here!)
- Edmond Fallot Dijon Mustard, French Farm Butcher Salt Box, & Confit of Figs & Balsamic Vinegar from The French Farm
- Sauce 3-Pack (Ketchup, BBQ, Veracha) from True Made Foods
- Wimpy’s BBQ Rub, Dilly Dust Seasoning, and Cheryl’s Jamaican Me Hungry Seasoning from Swine Dining
- A Perfect Pickler Kit from Perfect Pickler
- A gift basket of products from Fungus Among Us
- A gift bag of products from Dr. Praeger’s Sensible Foods
- All Natural Boneless Duck Breasts, Fully Cooked Roast Half Ducks w/Orange Sauce, Duck Bacon, Duck Wing Drummettes from Maple Leaf Farms
And this is where you enter:
And don’t forget to check out all the links at the bottom of the page. My blogger besties and I have been working hard this week!
- 1/3 to 1/2 lb bacon
- 3 cans (15 oz) pork and beans (Bob prefers Van Camps)
- 2 T molasses
- 2 T brown sugar
- 1 T ketchup
- 1 T yellow mustard
- Start by cooking the bacon until crispy (Bob does this in a skillet, I prefer in a 375 degree oven for about 15 minutes)
- Reserve 1 T of the bacon grease and chop the cooked bacon into 1/2 inch pieces
- In the bowl of a slow cooker, add all of the ingredients and mix gently until well combined
- Heat over low heat for 8 to 10 hours, stirring occasionally if possible, but not necessary
- Serve hot and store leftovers in the fridge for 3 to 5 days