Best Canned Baked Beans Recipe
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With just a few ingredients you may already have on hand, you can turn ordinary canned baked beans into something extraordinary! This Canned Baked Beans recipe is an easy, delicious way to make canned beans taste as if you made them from scratch! Perfect with my Baked BBQ Chicken Thighs and Cajun Chicken Drumsticks!
“The first baked beans I’ve made in 50 years of marriage that my husband has really loved!” — Jaye
QUICK TAKE: Baked Beans Recipe Using Canned Beans
- What It Is: An easy way to turn ordinary canned baked beans into a rich, flavorful, homemade-tasting side dish, perfect for cookouts, potlucks, and family dinners.
- Ingredient Highlights: Canned baked beans, bacon, onion, and pantry ingredients.
- Time to Make: 15 minutes of prep and 1 hour and 15 minutes of cooking and baking.
- Chef’s Top Tip: Baking uncovered allows the sauce to thicken and become rich and glossy.
- Why Make THIS Version? A tried-and-true, reader-favorite recipe with hundreds of glowing reviews! Simple pantry ingredients and a few easy steps make canned baked beans taste as if you made them from scratch.
Table of Contents
Why This Canned Baked Beans Recipe is a Keeper!
Short on time or don’t want the trouble of making baked beans from scratch? This recipe transforms canned baked beans into a restaurant-quality side dish with simple pantry ingredients!
This doctored canned baked beans recipe is one you’ll want to save for special occasions, like graduations, Mother’s Day, Father’s Day, summer barbecues, potlucks, and even the holidays!
If you love the convenience of canned baked beans but find they lack flavor, my Canned Baked Beans recipe is an easy way to dress them up. This is the best baked beans recipe using canned beans, with hundreds of four- and five-star reviews!
The flavor base in canned baked beans is already there, but with a few simple ingredients you already have, no one will ever know you started with a store-bought convenience item!
This baked beans recipe with canned beans is:
- Tried and true! With almost 650 4- and 5-star ratings, you won’t go wrong.
- Easy! I include plenty of pro tips for layering flavors and textures so no one realizes you started with a can.
- Budget-friendly! You don’t need many extra ingredients —just good, flavorful, mostly pantry-based ingredients.
- Completely make-ahead.
- Always a crowd-pleaser!
Whether you’re feeding a crowd or putting together a simple family dinner, these baked beans are a side dish you can count on!
How to make Canned Baked Beans Taste Homemade:
Recipe Ingredients:
Here’s everything you’ll need for this canned baked beans recipe, plus how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes AND SUBSTITUTIONS:
- Canned Baked Beans: Use an “original” or simply flavored style such as Bush’s Original Baked Beans. Avoid any that have hickory smoke flavor, maple, or other flavorings; they won’t work with these other ingredients and may compete.
- Bacon: Use your favorite brand, but avoid flavored bacon here, too. Use plant-based, turkey, or beef bacon instead of pork bacon.
- Spicy Brown Mustard: I like spicy brown mustard for this baked beans recipe, but Dijon or yellow mustard will also work.
- Worcestershire Sauce: I’m a Lea & Perrins fan, but it contains anchovies, so it’s not suitable for anyone with a fish or seafood allergy. Use a vegan Worcestershire if there are any allergy concerns.
- Molasses: Readers have reported good results using maple syrup instead of molasses. You’ll get more maple flavor, which I think works well if you don’t mind it and don’t want to complicate the flavors with flavored bacon, beans, etc.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Spray a 2- to 3-quart casserole dish with cooking spray. Set aside.
- Place the bacon in a skillet or sauté pan and cook over medium heat for 4 to 5 minutes, until rendered and crispy. Transfer to a paper towel-lined plate. Reserve the bacon drippings in the skillet.
- Add the onion to the skillet with the bacon drippings and cook for 5 to 6 minutes, or until very soft. If the pan gets dry, add 1 to 2 tablespoons of water and continue cooking until the onions are soft.
- Place the canned baked beans in the prepared baking dish.
- In the prepared baking dish, combine the beans, onions, 3/4 of the bacon, and the remaining ingredients, starting with 2 tablespoons brown sugar. Taste and add more brown sugar as needed. Add apple cider vinegar for a little tanginess, if desired.
- Sprinkle the remaining bacon over the top. Bake uncovered for 50 minutes to 1 hour or until bubbling and the top is caramelized.
And let everyone dig in! So easy, and they’ll be the hit of your get-together!
Chef tips and tricks:
- Baked beans vary in sweetness by brand, so adjust to taste. Start with less brown sugar and add more if you prefer sweeter beans.
- Baking uncovered allows the sauce to thicken and become rich and glossy.
- Prefer saucier doctored baked beans? Bake them covered with foil to retain moisture and prevent the sauce from reducing too much.
- When storing leftovers, make sure the beans didn’t sit out too long at your gathering. The maximum is two hours at room temperature. After that, you’re flirting with foodborne illness.
Canned Baked Beans Recipe FAQs:
You’ll have about an 8-ounce difference, which is just a cup less if you use two 28-ounce cans instead of four 16-ounce cans. I don’t worry about it, because I like saucy beans. However, if you prefer to make precise adjustments, use the following amounts:
>>You can keep the bacon as is because… bacon!
>>A small onion (1 1/2 cups) will also work fine.
>>3 tablespoons + 1 1/2 teaspoons ketchup
>>1 3/4 to 2 1/2 tablespoons light brown sugar
>>1 tablespoon + 2 teaspoons spicy brown mustard
>>1 tablespoon + 2 teaspoons molasses
>>1 3/4 teaspoons Worcestershire sauce
>>3/4 to 1 teaspoon apple cider vinegar if using
Yes, but the top won’t get caramelized. As a reader suggested, place a tea towel over the top of the slow cooker to absorb the steam produced so it doesn’t water down the beans. Cook for 5 to 6 hours on LOW or 3 to 3.5 hours on HIGH.
Absolutely! Freeze them before baking or after as leftovers. Place them in an airtight container and freeze for 2 to 3 months. Thaw in the refrigerator or microwave and bake as directed.
Yes! In fact, the flavor often improves after a few hours or overnight. Prep the beans up to 2 days in advance and refrigerate. When you’re ready to bake, let the baking dish sit out for 30 to 45 minutes, so you’re not putting an ice-cold dish into a hot oven.
Yes, but with a few adjustments. Fresh bacon delivers the best smoky flavor and richness because it renders flavorful fat into the beans. Precooked bacon is the next best option — simply chop it and stir it in or sprinkle it over the top before baking, although it won’t contribute as much richness. Bacon bits aren’t a great substitute because they don’t render fat or add the same depth of flavor. If you prefer not to use bacon, add a drop or two of liquid smoke gradually, to taste, because it’s an artificial, highly concentrated flavor.
VARIATIONS:
- Like a little more meat? Add 1/2 pound cooked ground beef.
- Bourbon lovers: Start with 2 to 3 tablespoons. Add it after cooking the bacon and onion, then let it simmer briefly so the harsh alcohol flavor cooks off before adding the remaining ingredients. I suggest adding apple cider vinegar to balance the sweetness and richness.
Favorites from my kitchen!
- For a classic cookout combo, serve these baked beans with my cool, creamy Potato Cucumber Salad.
- If you love turning simple pantry ingredients into something special, my easy red beans and rice recipe is another budget-friendly favorite.
- These beans are a natural side dish for BBQ Chicken Sliders, especially when you’re feeding a crowd.
More Crowd-pleasing sides:
If you tried my baked beans recipe, please leave a 🌟 star rating and let me know how it turned out in the comments!
Best Canned Baked Beans Recipe
Video
Ingredients
- Cooking spray, for pan
- 6 slices bacon, diced
- 1 small onion, finely chopped (approximately 1 cup)
- 4 cans (16-ounce each) baked beans, preferably original recipe such as Bush's, undrained
- 1/4 cup ketchup
- 2-3 tablespoons light brown sugar, to taste
- 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 2 to 3-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. Reserve the bacon drippings in the skillet.
- 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, 3/4 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 for a little tanginess if you desire.
- Sprinkle the remaining bacon over the top.
- Bake uncovered for 50 minutes to 1 hour or until bubbling and the top is caramelized.
Notes
- You won’t get the caramelized top, and the beans could be a bit more soupy.
- Place a clean kitchen towel over the slow cooker, then cover with the lid. The kitchen towel will absorb some of the steam, which can water down the beans.
- Cook for 5 to 6 hours on LOW or 3 to 3.5 hours on HIGH.
- Can also use two 28-ounce cans. See the FAQs for the precise ingredient adjustments.
- Although I prefer to use original or simply flavored beans, maple syrup can be substituted for molasses.
- Plant-based, turkey, or beef bacon can be used in place of pork bacon.
- Dijon or yellow mustard can be used in place of spicy brown mustard.
- Baked bean brands vary in sweetness, so start with the lower amount of brown sugar and add more to taste.
- Bake uncovered for a thick, rich, glossy sauce. Prefer saucier beans? Cover with foil to retain more moisture.
- Time can get away from you when hosting a gathering. Refrigerate leftovers promptly. For food safety, don’t leave the beans at room temperature for more than 2 hours.
- 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.
- Freeze in an airtight container for 2-3 months. Thaw in the refrigerator or microwave and bake as directed.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Carol, the recipe says you can use either 4 16.5 cans of beans or 2 28 oz cans. That’s a difference of 10 oz. Should the amount of the other ingredients be changed depending on that difference?
Hi, Thanks so much for your great question. I just checked the Bush’s Baked Beans website and see that the cans are now exactly 16 ounces, so they shaved a little off so you’d only be off by a cup. If you were to adjust the other ingredients, it would only be a negligible difference. If you used the two 28-ounce cans, your beans would just be a little more “saucy.” Thanks so much and hope you enjoy!
How long to cook in a crockpot?
Hi, Yolanda, Thanks so much for your question. You can do about 5-6 hours on LOW or 3 hours or so on HIGH. Thanks again and hope you enjoy!
Made this for family last night. Big hit! There were only five of us so I cut the recipe in half and used just one 28.5 oz can of Bush’s Original Baked Beans. SOOOOOO good! Maybe one serving left is all!
Hi, Janice, Thanks so very much and so happy everyone enjoyed! These beans freeze and reheat very well, so you could always make the full batch, then freeze half and have it ready to go for another meal. Thanks again!
Awesome! Made these beans for a relative’s birthday cookout and everyone enjoyed them. It’s exactly what I’ve been searching for. Making them again today, so I had to leave a review so I could say thanks for sharing!
Hi, Lisa, Thanks so very much and I so appreciate hearing from you! So happy everyone enjoyed them and it’s now your go-to recipe! Thanks again!
I want to double the recipe for a larger crowd. But I notice the number of cans for the 28 ounce size remains the same if I select 2x. Why doesn’t that double too?
Hi, Laura, Thanks for your question. I have to put that in another “field” on the recipe card. All the other ingredients double so you shouldn’t have any problem there and just use four cans instead of two. Thanks again and hope everyone enjoys!
This is my go-to recipe ALL summer long. Not just for BBQ and get-togethers, but an easy snack in the fridge for hubby!
Hi, Cynthia, Thanks so very much and so happy you love this recipe so much!! You made my day!
Yes! Love it Love it!
Hi, Ariyan, Thanks so much and happy you enjoyed!
Hey there! This looks SO good! My father in law made amazing baked beans using canned baked and added stuff. He couldn’t tell me what he put in them to make them so delicious, but I’m going to give this a shot. Can I use brown honey mustard as that is what I have on hand? Thank you and can’t wait to try this recipe out!
Hi, Debbie, Thanks so much for your question. Yes, I don’t see why not. You may want to reduce the amount of brown sugar a bit because of the honey in the mustard. Thanks again and hope you enjoy!
We had a ton of generic baked beans from the food pantry that no one cared for. I tried this recipe and it made the beans more palatable for my family. I actually had to sub in real bacon bits (for normal bacon) and syrup (instead of molasses) but it still worked!
Hi, Kate, Thanks so much and so happy it worked out for you!!
Hello,
My question is if I prepare beans for a later date should I cook and freeze them or prepare recipe, freeze them and only cook when ready to eat?
Hi, Julie, Thanks for your question. You can place in the baking dish and freeze or place in a different container then transfer to a baking dish. I just added the following to the recipe card (it was in the post): 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. Thanks so much and hope you enjoy!
Made these for a minister’s dinner…got rave reviews…I did add extra brown sugar and some white sugar to taste…I did use the apple cider vinegar. Definitely did not disappoint…tossing my old recipe and making this my go to recipe.
Hi, Tami, Wow! Thanks so very much and so happy everyone enjoyed this recipe! Super honored that it’s replacing your other. Thanks again!
Do you think these beans would be good if I added hamburger to them? Thanks
Hi, Makyla, Thanks so much for your question. Yes, I think they’d be just fine with ground beef added. Thanks again and hope everyone enjoys!