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Camellia Brand
Colonel Vincent’s Southern-Style Baked Beans from Camellia in a dutch oven

Colonel Vincent’s Southern-Style Baked Beans

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This family favorite graced the back of the Navy (Pea) beans bag for decades and hails from Mary Sawyer – L.H. Hayward Jr.’s sister and 1st generation bean enthusiast. Mary married Henry Vincent, perhaps winning him over with this delicious baked bean recipe.


  • 1 (1-pound) package Camellia Brand Navy (Pea) Beans
  • 1 large onion, chopped
  • ½ bell pepper, chopped
  • 1 ham bone
  • 12 cups water
  • Salt and pepper to taste
  • Dash paprika
  • Dash garlic salt
  • 3 tablespoons tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • ⅓ cup brown sugar
  • ½ pound sliced bacon


  1. Rinse and sort beans. Cover beans with water, add ham bone, onion, bell pepper, paprika, garlic salt, salt and pepper. Cook over low fire about 1 ½ hours, or until tender.
  2. Remove ham bone. Add ketchup, Worcestershire sauce and brown sugar, mixing lightly. 
  3. Spoon half of the mixture in a baking dish, cover with ¼ pound sliced bacon. 
  4. Spoon remaining half of the mixture into the baking dish and cover with remaining ¼ pound sliced bacon.
  5. Bake 1 ½ to 2 hours in 350°F  oven.