Lumberjack Baked Beans

  • Servings: 8-10
  • Difficulty: easy
  • Print

These are the Best Baked Beans for any summer BBQ you can get in California.

Credit: Rimmer’s Red Barn


  • 1 Cup White Beans
  • 1 Cup White Large Lima Beans
  • 1 Smoked Ham Hock
  • 1 Medium Diced Onion
  • 1 tsp. Pepper
  • 1 tsp. Salt
  • 1 Cup Ketchup
  • 2 Tbsp. Mustard
  • 1 Cup Maple Syrup
  • 1 Cup Molasses
  • 1 Cup Dar Brown Sugar
  • ½ dice Jalapeno
  • 1 tsp. Worcestershire
  • 4 Strips of Applewood Bacon


  1. Rinse off Beans and place in a large pot and cover with water at least 1” above beans and add the ham hock.  Bring to boil and add salt, pepper and diced white onion. Cook for 45 minutes until beans are almost cooked tender.  Make sure if needed add a little water to keep beans from burning.
  2. Once beans are cooked drain the water.  Add beans to a crock pot.  You can remove all the mean from ham hock and chopped up add to beans.
  3. In the meantime, chop up ½ of the 4 slices of bacon and brown.  Add to beans along with the ketchup, mustard, syrup, molasses, brown sugar, jalapeno and Worcestershire.  Mix all ingredients together add the other ½ of Applewood bacon on top of the beans.
  4. Turn the Crock Pot on low and cooked for 3 hours.  Mix and serve along any BBQ dish.

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