Weather: 14 degrees, very light wisps of snow
What I’m listening to: Jars of Clay

I’ve saved this recipe for ten years. It takes me back to a sunny Easter Sunday lunch surrounded by friends and church family on a green hillside in California. I remember kids running around, games of horseshoes, and these amazing baked beans. I immediately requested the recipe and the I’ve never met a pot of beans since that I liked better than these.

You’ll be excited to hear that this dish can be made on the stovetop, in the oven, or in the crockpot. It makes a nice big batch for a crowd and is easily doubled. It’s rustic and satisfying with big butter beans mixed with smoky bacon, hearty ground beef, and rich molasses. I hope you’ll make your own memories with this recipe.

Olde Settler Baked Beans


Yields: 8-10 side-dish sized servings

  • 3/4lb bacon, chopped
  • 1 onion, chopped
  • 3/4lb ground beef
  • 3 (16oz) cans kidney beans, drained
  • 2 (16oz) cans butter beans, drained
  • 1/3c dark brown sugar
  • 1/4c ketchup
  • 1/4c barbecue sauce
  • 2T dijon mustard
  • 2T molasses
  • 1/2t chili powder
  • 1t salt
  • 1/2t pepper
  • 1c water

In a large pot or dutch oven over medium heat, cook the bacon first, until browned and crisp. Remove from the pot with a slotted spoon onto paper towels to drain. Add onions to the bacon grease and cook until opaque and golden, about 4 minutes. Remove to drain on paper towels with a slotted spoon. Then add beef to the pot and brown. Drain in a colander.

Return bacon, onions and beef to the pot over medium heat. Add the rest of the ingredients to the pot and stir to combine.

!For Stovetop: Cover and cook on low, simmering, for at least one hour.

!For Oven: Cover and bake at 275 for one hour.

!For Slow-Cooker: Transfer contents of pot to crock, cover, and cook on low for 2 hours.


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