Baked Beans
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These easy Baked Beans are proof that convenience can still taste like a backyard cookout classic. We’re skipping the soak, keeping the flavor, and letting a humble can of beans do the heavy lifting. It’s the kind of side dish that disappears fast—so maybe double it if you’re feeding a crowd.
Make it a meal! Serve these with my pulled pork sandwiches, grilled chicken, or steak for a yummy dinner anyone will love!
Why You’ll Love This Recipe
- Easy Side Dish: Perfect for when you need a no-fuss, crowd-pleasing dish with minimal prep.
- BBQ Potluck Recipes: A classic addition to any backyard barbecue, picnic, or summer potluck.
- Canned Baked Beans Upgrade: Learn how to take store-bought beans and make them taste homemade.
- Budget-Friendly: A cheap way to feed a crowd without skimping on flavor.
This canned baked beans recipe is the ultimate shortcut to a rich, smoky side dish that tastes totally homemade. With just a few pantry staples and one skillet, you can transform a basic can into something that steals the show at any cookout or casual dinner.
The mix of crispy bacon, sweet brown sugar, tangy ketchup, and a hint of mustard gives these beans serious flavor with barely any effort. It’s quick, comforting, and so good, no one will guess you started with a can.
Ingredients You’ll Need
You don’t need a long grocery list to pack big flavor into these baked beans with bacon. Just a few pantry staples and one fresh ingredient come together to create that sweet, savory, smoky magic. Here’s what you’ll need:
- Bacon – A few strips go a long way. Cook it until crisp to add that perfect smoky base.
- Onion – Yellow or white onions work best. Dice it small so it melts right into the mix.
- Baked Beans – Use your favorite canned variety. I usually go with original or homestyle since we’re adding our own flavor.
- Brown Sugar – Light or dark both work. This adds a subtle sweetness and depth.
- Ketchup – Brings tang and a touch of tomato richness. No need to get fancy—classic is perfect here.
- Mustard – Yellow mustard gives that zingy contrast that keeps every bite from being too sweet.
That’s it! Simple ingredients, layered flavor, and just the right amount of effort.
Jesseca’s Recipe Review
This is hands-down my favorite way to dress up a can of baked beans. It’s quick, tastes like you put in way more effort than you did, and somehow disappears faster than any fancy side on the table. I’ve made this for potlucks, BBQs, and lazy Sunday dinners—and it always gets recipe requests.
Tip from Jesseca:
If you’re making this for a crowd, double the batch and keep it warm in a slow cooker. It frees up your stove and lets the flavors keep developing while you serve.
Substitutions and Variations
This recipe is flexible, which makes it a go-to for last-minute gatherings or fridge cleanouts. Here are some easy swaps and upgrades to make it your own:
- No bacon? Try diced ham, cooked sausage, or skip the meat entirely for a vegetarian version. A splash of liquid smoke can help mimic that smoky flavor.
- Out of brown sugar? Maple syrup, honey, or molasses can step in. Just adjust to taste since sweetness levels vary.
- Prefer a kick? Stir in a dash of hot sauce, cayenne, or chopped jalapeños.
- Add texture with chopped bell peppers or shredded carrots—they soften while cooking and sneak in a little veg.
- Change the beans if you’d like—use canned navy, pinto, or even black beans if that’s what you have. Just be sure to drain and rinse them first if they aren’t baked-style.
Feel free to get creative. These beans are pretty forgiving and always come out tasting like you did way more than open a can.
Best Baked Beans Recipe
Making these baked beans couldn’t be easier. With just a few simple steps, you’ll have a side dish that tastes like it simmered all day.
- Cook the bacon until crispy, then remove it from the pan.
- Sauté the onion in a bit of the bacon grease until soft.
- Stir in the baked beans, brown sugar, ketchup, mustard, and the cooked bacon.
- Simmer until everything is heated through and bubbling.
That’s it. A simple side dish that feels homemade but comes together in minutes.
Storage and Make-Ahead Instructions
This baked beans recipe stores like a dream, making them perfect for prepping ahead or saving leftovers.
- To store: Let the beans cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days. Reheat on the stove over low heat or in the microwave until warmed through, stirring occasionally.
- To freeze: Place cooled beans in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Make-ahead tip: You can fully prepare the beans up to a day in advance. Store them in the fridge, then reheat gently on the stove or in a slow cooker when you’re ready to serve. The flavor actually gets better as it sits!
Recipe FAQs
Yes! After combining all the ingredients, pour them into a baking dish and bake at 350°F for 30–40 minutes, or until hot and bubbly.
Nope! Use the beans as-is—liquid and all. It helps create that saucy texture you want.
Absolutely. Just use a larger skillet or switch to a Dutch oven. You can also transfer everything to a slow cooker to keep warm.
Thick-cut bacon gives you the best texture and flavor, but regular sliced works great too. Turkey bacon is an option if you want something lighter—just know it won’t crisp the same.
Yes! Skip the bacon and sauté the onion in a little olive oil or butter. For extra smoky flavor, add a dash of smoked paprika or liquid smoke.
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Canned Baked Beans Recipe
Ingredients
- 1/4 lb bacon (chopped)
- 1 cup onion (chopped)
- 2 (15oz cans) baked beans
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp mustard
Instructions
- In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the pan; discard the rest.
- Add the diced onion to the skillet with the reserved grease. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
- Lower the heat and stir in the canned baked beans, brown sugar, ketchup, and mustard. Add the cooked bacon back into the pan and stir everything together until fully combined.
- Let the mixture simmer for 10-15 minutes, stirring occasionally, until the beans are hot and the flavors have melded together.
- Remove from heat and serve warm. These are great on their own or as a side to just about any BBQ spread.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
