Betty's St. James Baked Beans for 4th of July

Bettyskitchen's picture

Dec. 23, 2012

Betty demonstrates how to make St. James Baked Beans. This recipe comes from a cookbooklet by Abigail Van Buren (Dear Abby), which was printed in 1987. I saw the recipe recently reprinted in the Dear Abby column of my local newspaper and thought you might enjoy the baked beans.


Bacon slices 6 , dice, crisp
Chopped onion 1/2 Cup (8 tbs)
Pork and beans 16 Ounce , drained (1 can)
Lima beans 16 Ounce , drained
Kidney beans 15 Ounce , rinsed, drained (1 can, light or dark red)
Sharp cheddar cheese 10 Ounce , cubed (1 package)
Ketchup 1 Cup (16 tbs)
Dark brown sugar 3/4 Cup (12 tbs) , firmly packed (or light)
Worcestershire sauce 1 Tablespoon
Extra virgin olive oil 2 Teaspoon



1. Preheat oven to 325 degrees F.

2. Grease a 2-quart casserole with butter.


3. In a small skillet, heat olive oil and drop onion in it. Saute just until soft.

4. In a large bowl, combine pork and beans, lima beans, kidney beans, cheese, ketchup, brown sugar, and Worcestershire sauce.

5. Drop crisp bacon and sauteed onion. Mix well.

6. In the greased casserole, transfer bean mixture.

7. Pop the casserole in oven and bake uncovered for 1-1 ½ hours.


8. Serve baked beans hot.


Instead of extra virgin olive oil you can saute onion in bacon fat. For this first crisp bacon in skillet. Remove and set aside and then in the same skillet saute onion.

Recipe Summary

Difficulty Level: Medium
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 556Calories from Fat 121

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 866 mg36.08%

Total Carbohydrates 81 g27%

Dietary Fiber 14 g56%

Sugars 26 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet