Health Resources Library

Baked Beans

Summer picnic season is still in full swing. There are several “picnic” staples that bring back childhood memories for me. Watermelon, cherries right off the tree, Grandma’s fresh peach pie, and the perfectly grilled burger with vine ripe tomatoes from the garden. There was always one dish that made it to every picnic, campout and poolside outing. . .Grandma’s baked beans. This is my version. Give it a try and see if it becomes one of your picnic staples!


Baked Beans

  • Author: Tammie Duggar



12 Slices Of Bacon

1 Tablespoon Coconut Oil

1 Medium Onion, Chopped (about 1 Cup)

1 Large Clove Garlic, Minced

1/2 Cup Tomato Paste

2 Cup Water

1/4 Cup Molasses

1/4 Cup Raw Honey

1/4 Cup Pure Maple Syrup

1 1/2 Tablespoon Dried Mustard

1/4 Teaspoon Red Pepper Flakes

1/2 Teaspoon Fresh Ground Pepper

1/2 Teaspoon Sea Salt

1 Can (16 Oz.) Pinto Beans, Drained

1 Can (16 Oz.) Red Kidney Beans, Drained

1 Can (16 Oz.) Garbanzo Beans, Drained


Preheat oven to 400°

Cook bacon according to Perfect Bacon directions.

In a large skillet over medium heat melt coconut oil. Add in chopped onions and minced garlic and saute until onions are soft and golden brown.

Stir in the tomato paste, water, molasses, honey, maple syrup, dried mustard, red pepper flakes, pepper and salt. Bring mixture to a boil. Reduce heat and simmer while you prepare the beans.

Rinse and drain beans and pour into a 9″ x 13″ baking dish.

Pour prepared sauce mixture over the beans and stir until they are well coated. Cover with foil and bake for 30 minutes.

Uncover and stir in cooked bacon pieces. Cover and cook for 15 more minutes.

Remove from oven. Uncover pan and stir beans. Allow to sit for 15 minutes before serving.

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