Baked Beans


This baked bean recipe was shared with Our Ohio by a Wildman’s Spice Company’s customer. It feeds a crowd so it’s an ideal dish for a potluck or picnic.

Makes 16 servings


  • 4 cans of Bush’s Beans, 28 ounce size, choose preferred flavors
  • 1 medium-sized sweet onion, diced
  • 1 pound thick cut bacon with all but five or six strips cut into postage stamp size pieces
  • 1/4 pound dark brown sugar
  • 1/3 cup molasses
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 2 teaspoons Wildman’s Mustard Flour
  • 1 tablespoon Wildman’s Old Fashioned Ketchup Spice
  • 1 teaspoon Wildman’s Cayenne Pepper
  • 1 teaspoon Wildman’s Ground White Pepper
  • 1/2 teaspoon Wildman’s Ground Nutmeg
  • 1/2 teaspoon Wildman’s Malabar Ground Black Pepper
  • 1-2 tablespoon Tabasco, Crystal or other hot sauce depending on personal tastes


This recipe was shared with Our Ohio by one of Wildman’s Spice Company’s customers. It feeds a crowd so it’s an ideal dish for a potluck or picnic. Consider using a 9×13-inch disposable, foil lasagna pan for this recipe. Drain the baked beans and add them to the pan. Mix in the chopped bacon, preserving about 5 or 6 strips to lie across the top of the beans while baking. Add all of the other ingredients and mix well. Lay bacon strips on top. Bake uncovered at 350 for 3 hours. Pull out of oven at least 30 minutes prior to serving to allow them to firm up a bit.

Recipe courtesy of Charles Putnam, Dublin

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