Pat’s Baked Beans

Summary: We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.

Yield: one 9x12 casserole (serves 10)


  • 6 slices bacon (you can omit the bacon if you prefer a vegetarian option)

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • one 16-ounce can pinto beans

  • one 16-ounce can great Northern beans, drained

  • one 16-ounce can baked beans

  • one 16-ounce can red kidney beans, drained

  • one 15-ounce can garbanzo beans, drained

  • 3/4 cup ketchup

  • 1/2 cup molasses

  • 1/4 cup packed brown sugar

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon Dijon mustard (original recipe calls for yellow mustard)

  • 1/2 teaspoon pepper


Preheat the oven to 375° Fahrenheit (190 degrees C).

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.

To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.

Cover and bake in preheated oven for 1 hour.