Michelle Koletar/Mertz Recipe

Baked Beans, Aldine Hotel Style

By Michelle Koletar/Mertz Mertzie

Recipe Rating:
 35 Ratings
Prep Time:
Cook Time:
Cooking Method:

Michelle's Story

This is a very old & popular recipe from my hometown of Sunbury, PA. I love most styles of baked beans, but this the only way I make them. So easy. The flavor of the bacon simmering within the beans is what gives this such amazing taste, I think.
For those of you who are used to all the ketchup & additions to baked beans, you will be surprised the intense flavor you get from this recipe! You can halve this recipe, as this serves a LOT.

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a terrific, simple side dish! We love the sweet edge of these easy beans and cannot wait to make them for our next pot luck.


4 lb
canned, northern beans (undrained)
2 c
white sugar
2 Tbsp
white vinegar
3/4 lb
bacon, uncooked
black pepper
large onion

Directions Step-By-Step

I like to freeze the bacon first so that it is easy to cut. Cut the bacon up in bite-sized pieces.
Drain the beans, reserving the liquid in a big bowl! Make sure you don't discard the bean liquid. Put the beans in a 9 x 13 or larger pan. (I have used a Dutch Oven for this too).
To the bean liquid, add the diced bacon and mix in sugar, vinegar, diced onion, bacon & black pepper. Pour over top of beans & stir.
Bake at 350 degrees for 3-4 hours. The bacon will get nice & brown. You will want to stir every hour or more often to ensure even cooking. I add a little bit of water every once in awhile when I stir, if it seems as if the liquid is being too absorbed. Be very generous w/ sprinkling black pepper often, as well. I have never salted the beans or this dish, as the bacon gives it plenty of salt flavor, I have found. You also can pop all of this in the crockpot & cook on low, then brown a bit in the oven when you are ready.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Collection: Bring on the Bacon!
Other Tag: For Kids

  • Comments

  • 1-5 of 424
  • user
    Michelle Koletar/Mertz Mertzie - Jul 1, 2012
    Michelle Koletar/Mertz [Mertzie] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Christine Fernandez SuperMom77 - Jul 1, 2012
    Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
    Kiss the Chef
  • user
    Justina Eisenhart ksmimi - Jul 3, 2012
    I have had these baked beans a former co-worked made them for every covered dish! and she would say for the black pepper to just shake it on the top til covered do not be afraid to cover it as you will not taste it in the end like you would think you would! Thanks for the recipe!
  • user
    Michelle Koletar/Mertz Mertzie - Jul 3, 2012
    Exactly! I used to get them from a market in Sby, & I always wondered why theirs tasted just a bit better than how I made them. I realized they just use so much more black pepper than I had before! Glad you know this way of doing beans, Justina. I love them, even cold. :)
  • user
    Kitchen Crew JustaPinch - Aug 8, 2012
    I tried this recipe and say it's Family Tested & Approved!