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    Home » Recipes » Side Dishes - Beans Rice and Grains

    By Carol Published: Jul 1, 2020 Modified: Feb 15, 2022 | This post may contain affiliate links. Please read my disclosure.

    Kicked-Up Canned Baked Beans

    Jump to Recipe
    4.49 from 496 votes
    1 hour 25 minutes

    With just a few ingredients you may already have on hand, you can turn ordinary canned baked beans into extraordinary! Kicked-Up Canned Baked Beans is an easy and delicious way to make canned beans taste as though you made them from scratch!

    "This recipe was a definite 5-star. Everyone loved the beans!"

    Kicked-Up Canned Baked Beans in white oval baking dish with serving spoon on cooling rack with blue striped towel.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to make Kicked-Up Canned Baked Beans:
    • Storing Leftovers:
    • More great summery side dishes for your next get-together!
    • Kicked-Up Canned Baked Beans
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    Short on time or just don't want to go to the trouble of making baked beans from scratch?

    Here's a recipe you'll want to file away for all your special occasions like graduations, Mother's Day, Father's Day, summer barbecuing, potlucks and even the holidays!

    If you love the convenience of canned baked beans but find them lacking in homemade flavor, my Kicked-Up Canned Baked Beans are an easy way to dress them up and taste as though you made them from scratch!  This is the best baked beans recipe from canned beans with hundreds of four and five-star reviews!

    The flavor base in canned baked beans is already there but with a little help with simple ingredients you may already have on hand, no one will ever know you started with a store-bought convenience item!

    This baked beans recipe with canned beans is:

    • Easy!
    • Budget-friendly because not a lot of extra ingredients are needed--just good, flavorful mostly pantry ingredients.
    • Completely make-ahead.
    • A sure crowd-pleaser!
    Baked beans on serving spoon.

    How to make Kicked-Up Canned Baked Beans:

    • Start with four 16.5-ounce or two 28-ounce cans of original recipe canned baked beans such as Bush's.
    Overhead photo of four cans of opened canned baked beans.
    • Gather up the rest of the ingredients:
      • Bacon
      • Onion
      • Molasses
      • Spicy brown mustard (can substitute yellow mustard)
      • Worcestershire
      • Brown sugar
      • Ketchup
      • A teaspoon of apple cider vinegar for a touch of tanginess is optional and not shown.
    Ingredients for Kicked-Up Canned Baked Beans in glass bowls.
    • Cook the bacon until it's crispy then transfer it to a paper towel-lined plate.  Reserve the bacon drippings.
    Cooked bacon in nonstick skillet.
    • Cook the onion in the reserved drippings until it's softened.
    • Combine everything in a 4-quart baking dish.  Save a little bacon to sprinkle over the top.
    • MAKE AHEAD: The beans can be assembled up to two days ahead of time.  Refrigerate covered until needed.
    Baked beans in white oval baking dish.
    • Bake uncovered for one hour or until hot, bubbling and the top of the beans is caramelized.  Yessssss.......like this!
    Kicked-Up Canned Baked Beans on cooling rack with serving spoon with blue striped towel.
    • Garnish with the reserved bacon...
    Baking dish full of baked beans with serving spoon.
    • And let everyone dig in!
    Kicked-Up Canned Baked Beans in white oval baking dish with serving spoon on cooling rack.

    SLOW COOKER INSTRUCTIONS: If you prefer slow cooking this baked bean recipe, the top won't get caramelized.  As suggested by a reader, place a tea towel over the top of the slow cooker to absorb the steam that is produced in a slow cooker so it doesn't water down the beans.

    Spoonful of Kicked-Up Canned Baked Beans on serving spoon.

    Storing Leftovers:

    First, ensure the beans didn't sit out too long at your gathering.  Two hours at room temperature is the max.  Longer than that and you're flirting with a foodborne illness.

    Store any leftovers in the refrigerator or freeze them for later use in an airtight container for 2-3 months.

    FREEZER-FRIENDLY: Freeze them for later use in an airtight container for two to three months. Thaw in the refrigerator or microwave and bake as directed.

    More great summery side dishes for your next get-together!

    • Mediterranean Farro Salad
    • Creamy Cucumber Salad with Yogurt
    • Easy Fresh Tomato Salad
    • Cool and Creamy Potato Salad
    • Greek Orzo Pasta Salad
    • Quinoa Tabbouleh with Grilled Vegetables
    • Tuscan Cherry Tomato and White Bean Salad

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Kicked Up Canned Baked Beans - Overhead shot of the baked beans in white baking dish

    Kicked-Up Canned Baked Beans

    4.49 from 496 votes
    By: Carol | From A Chef's Kitchen
    Kicked-Up Canned Baked Beans is an easy and delicious way to make ordinary canned baked beans taste as though you made them from scratch!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 10 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 25 mins
    Course Side Dishes - Beans Rice and Grains
    Cuisine American
    Servings 10 -12
    Calories 199 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • Baking Dish

    Ingredients
      

    • Cooking spray - for pan
    • 6 slices bacon - diced
    • 1 small onion - finely chopped
    • 4 cans (16.5-ounce) baked beans - or 2 (28-ounce) cans, preferably original recipe such as Bush's, undrained
    • ¼ cup ketchup
    • 2-3 tablespoons light brown sugar
    • 2 tablespoons spicy brown mustard
    • 2 tablespoons molasses
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon apple cider vinegar - optional

    Instructions
     

    • Preheat oven to 350 degrees. Spray a 4-quart casserole dish with cooking spray. Set aside.
    • Place the bacon in a skillet or saute pan and cook for 4-5 minutes over medium heat until rendered and crispy. Transfer to a paper towel-lined plate.
    • Place the onion in the skillet with the bacon drippings and cook for 5-6 minutes or until very soft. If the pan gets dry, add 1-2 tablespoons of water and continue cooking until the onions are cooked to a soft stage.
    • Combine the beans, onions, ¾ of the bacon and the remaining ingredients using 2 tablespoons of brown sugar to start with in the prepared baking dish.
    • Taste and adjust sweetness with more brown sugar as desired. Add the apple cider vinegar if using for a little tanginess.
    • Sprinkle the remaining bacon over the top.
    • Bake uncovered for 1 hour or until bubbling and the top is caramelized.

    Notes

    MAKE AHEAD:  Beans can be assembled to the point of baking up to 2 days ahead. Let stand at room temperature for 30 minutes before baking or add additional baking time.
    SLOW COOKER:  Can also be made in the slow cooker but you won't get the caramelized top and the beans could be a bit soupier.  Place a clean kitchen towel over the slow cooker then place the lid on. The kitchen towel will absorb some of the steam which can water down the beans.

    Nutrition

    Serving: 1 | Calories: 199kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Beans, Rice and Grains

    • Creamy Asparagus and Rice Casserole
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    • Tomato Farro Risotto with Basil and Parmesan
    • Oven Risotto with Kale Pesto and Roasted Mushrooms
    15.0K shares
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    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. Pam says

      July 03, 2021 at 11:36 pm

      5 stars
      This little bit of extra time is well worth it! Very good.

      Reply
    2. Albert says

      June 21, 2021 at 4:13 am

      5 stars
      Amazing recipe!!! Made it with 6 slices of thick-cut applewood bacon and stole the show. With the (2) 28oz cans. This was the side show to a 13 lb smoke brisket, sweet corn, and homemade mashed potatoes. It was a party of 9 and the beans were gone.... this recipe is a keeper!! Thank you!

      Reply
    3. Karen Hill says

      June 10, 2021 at 12:21 pm

      Made these for a birthday cook out and everyone loved em!!! Now I am gonna attempt making for a bbq dinner sale- for 500!! Any tips- at least send me some luck!!

      Reply
      • Carol says

        June 11, 2021 at 8:11 am

        Hi, Karen, Thanks so very much and glad everyone enjoyed! If you can find the food service-sized cans, that would be a great start. Often, there is an aisle at stores like Kroger and Wal-Mart that have the super-sized cans. A quick internet search shows they have 26 servings each. And most certainly, GOOD LUCK! That's amazing! Thanks again!

        Reply
    4. Cathy Rule says

      June 06, 2021 at 3:09 pm

      Hi Carol, I just ran across this recipe; these sound amazing.

      I would like to take them camping next weekend. I don't have a cast iron pot - but would these be okay in one of those blue enamelware camping pots?
      If so, I may bake them the night before and reheat over campfire.
      Questions:
      If I don't prebake, how long should I cook over fire, until the liquid starts to boil?
      Or if I prebake then only reheat over fire - same question - heat until I see the liquid start to boil?

      I'm also going to attempt to make your Yogurt Ranch Cucumber Salad too, that also looks yummy.

      Thanks for these great recipes!!

      Reply
      • Carol says

        June 06, 2021 at 3:25 pm

        Hi, Cathy, Wow! Cooking the beans over a campfire sounds GREAT and I can almost taste the smoky flavor! Because the beans and everything in it are already cooked, you really just need to reheat. I think a camping pot would be fine and heated through to a good bubbling simmer. Have a great time and hope everyone enjoys!

        Reply
    5. Peggy Ugrich says

      May 14, 2021 at 3:36 pm

      I am preparing the beans for our community block picnic tomorrow. Your photos of your beans looks awesome and hope mine turn out as well as yours. (I used maple syrup instead of molasses) I topped the casserole with the crumbled bacon as I didn't see where you indicated to put any of it into the beans. It's smelling so good and can hardly wait to sample it! Thank you for your recipe.

      Reply
      • Carol says

        May 14, 2021 at 7:28 pm

        Hi, Peggy, Thanks so much and hope you all enjoy! Yeah, that wasn't clear and thanks so much for pointing that out. I've made an adjustment to the recipe that I hope will clarify. Thanks again!

        Reply
    6. Lora says

      May 07, 2021 at 5:45 pm

      Am fixing this for tomorrow. I will not have time to bake in the oven for one hour. If I bake it tonight, what’s the best way to reheat it quickly? Can it be microwaved?

      If I don’t bake tonight, can I stovetop cook it then reheat it tomorrow?

      Reply
      • Carol says

        May 07, 2021 at 6:22 pm

        Hi, Lora, Thanks so much for your question. I would cook the onion a bit more to really soften it up and get it done to the point of baking and then refrigerate overnight. When needed, put it in the microwave and cook in increments, stirring a couple of times until it's good and hot. You won't have the nice, caramelized top you'd get from baking. You could bake it tonight and then microwave it, too. However, when heating in the microwave, it's a good idea to stir several times to get the item heated evenly so that caramelized top is going to go away. Hope this helps!

        Reply
        • Ruth Rhodes says

          June 29, 2021 at 8:57 am

          Do I drain the beans?

        • Carol says

          June 29, 2021 at 9:05 am

          Hi, Ruth, Thanks so much for your question. No, don't drain the beans. The sauce will thicken up when you bake the beans. Thanks again and hope you enjoy!

    7. W A Herman III says

      May 02, 2021 at 3:53 pm

      Instructions don't mention molasses. Are both brown sugar and molasses used?

      Reply
      • Carol says

        May 02, 2021 at 5:23 pm

        Hi, Thanks so much for your question! I've clarified the recipe; I can see where that might be confusing. You would add the "remaining ingredients" which includes the molasses. Yes, both brown sugar and molasses are used. Hope it's clear now! If not, just give me another shout. Thanks so much and hope you enjoy!

        Reply
    8. Marsha says

      April 23, 2021 at 3:25 pm

      Been making these for years and everyone loves them. When there’s a potluck, my beans are always requested. In fact taking them tonight for a 20 person bbq.

      Reply
      • Carol says

        April 23, 2021 at 6:39 pm

        Thanks so much, Marsha! Glad you and everyone else enjoys! And definitely send them over to my site for the recipe! 🙂

        Reply
    9. Renee says

      April 05, 2021 at 9:27 pm

      Carol...oh my freaking gosh, these were absolutely amazing! I made them for Easter and my very picky husband was blown away! The only thing I left out was the molasses because I didn't have any and honestly don't care for the flavor. Anyway, love this recipe! The search is finally over!
      Thank you so much 😛😋

      Reply
      • Carol says

        April 05, 2021 at 9:35 pm

        Hi, Renee, Thank you so very, very much! You really made my day!

        Reply
    10. Carol jean says

      March 27, 2021 at 3:20 pm

      Do you drain the canned beans?

      Reply
      • Carol says

        March 27, 2021 at 3:37 pm

        Hi, Carol Jean, First of all, my middle name is Jean! 🙂 Thanks so much for your question. I don't drain the beans. I use what's there and then add the ingredients to it per the recipe to jazz them up. Thanks again and hope you enjoy!

        Reply
    11. Louise Mattox says

      March 11, 2021 at 3:07 pm

      How many people will the two large cans serve? I need to feed about 30 people.

      Reply
      • Carol says

        March 12, 2021 at 8:15 am

        Hi, Louise, Thanks so much for your question. My recipe feeds about 10-12 people so you'd want to triple the recipe and use six of the 28-ounce cans. Thanks again and hope everyone enjoys!

        Reply
    12. Tracy Morin says

      November 24, 2020 at 10:55 pm

      5 stars
      Love these beans! In our permanent rotation.
      I make the recipe as is except for combining some steps to simplify the prep.
      I use a cast iron skillet to render the bacon. When it has almost rendered, I add the onion in with the bacon and cook that. The rest of the ingredients are then added per the recipe and the skillet goes in the oven.I serve the beans at the table from the skillet.
      They stay warm and there’s at least one less dish to wash!

      Reply
    13. Sharron says

      September 07, 2020 at 7:23 pm

      5 stars
      C'est bon, c'est bon!

      Reply
    14. Ruth says

      July 02, 2020 at 9:33 pm

      Making this tomorrow for Independence Day.

      Reply
      • Carol says

        July 03, 2020 at 7:54 am

        Hi, Ruth, Hope you enjoy! Have a great holiday weekend!

        Reply
    15. Traci B says

      July 02, 2020 at 7:46 pm

      I am hosting a few friends around our pool for 4th of July and plan to do my BBQ Pulled Pork in a crockpot and would like to do my Baked Beans in a crockpot, as well. Do you have any suggestions of how to do this so I can make the beans ahead of time and heat them in the crockpot until time for service. Thank you!

      Reply
      • Carol says

        July 03, 2020 at 8:02 am

        Hi, Traci, Thanks so much for your question. You can get it all prepped today and just get it in your slow cooker tomorrow. If you have the room, you can even store it in the insert and refrigerate it. Before you start to heat the beans, let it sit out at room temperature a bit so you don't crack your insert from any temperature change. When doing them in a slow cooker, you won't get the nice, caramelized top and they'll probably be a little more watery. Four hours on HIGH should heat them through. You can always hold them on the warm setting then. Thanks again and hope everyone enjoys!

        Reply
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