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 extraordinary! This Canned Baked Beans recipe is an easy and delicious way to make canned beans taste like you made them from scratch! Perfect with my 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!”
Why This Recipe is a Keeper!
Short on time or don’t want to go to the trouble of making baked beans from scratch? This canned baked beans recipe is your solution!
This baked beans recipe is one 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 Canned Baked Beans recipe is an easy way to dress them up so they taste as if you made them from scratch! 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!
- Budget-friendly! Not many extra ingredients are needed — just good, flavorful, mostly pantry-based ingredients.
- Completely make-ahead.
- Always a crowd-pleaser!
How to make Canned Baked Beans Taste Homemade:
Recipe Ingredients:
Here’s everything you’ll need to make this canned baked beans recipe, along with 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. 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 here, too, avoid flavored bacon. Plant-based, turkey, or beef bacon can be used in place of pork bacon.
- Spicy Brown Mustard: I like spicy brown mustard for this baked beans recipe, but Dijon or yellow mustard will also work.
- Molasses: Readers have reported good results using maple syrup instead of molasses. You’ll have more of a maple flavor, which I think works well if you don’t mind it and don’t complicate the flavors by using 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 saute pan and cook for 4 to 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 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 cooked to a soft stage.
- Place the canned baked beans in the prepared baking dish.
- Combine the beans, onions, 3/4 of the bacon, and the remaining ingredients in the prepared baking dish, starting with 2 tablespoons of brown sugar. Taste and adjust the 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.
And let everyone dig in! So easy and they’ll be the hit of your get-together!
Chef tips and tricks:
- Different brands of baked beans vary in sweetness, so adjust the sweetness to taste. Start with the lower amount of brown sugar and add more if you prefer sweeter beans.
- Baking uncovered allows the sauce to thicken and become rich and glossy.
- Prefer saucier baked beans? Bake them covered with foil to retain moisture and prevent the sauce from reducing too much.
- When storing the leftovers, 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.
Recipe FAQs:
There will be about an 8-ounce difference, which is just a cup less if using 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 ready to bake, let the baking dish sit out for 30 to 45 minutes, so you’re not placing an ice-cold dish into a hot oven.
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 to let the harsh alcohol flavor cook off before adding the remaining ingredients. I suggest including the apple cider vinegar to help balance the sweetness and richness.
More great side dishes for your get-together!
Get more great summery side dish ideas at: 30 Best Sides to Take to a Cookout!
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!
Hi, Carol.
In an earlier post, I asked about using plain canned pinto beans. In your reply, you recommended rinsing the beans and doubling the other ingredients in your recipe. I decided to do an experiment. I made a half recipe each way, using Bush’s Original Baked Beans for one and Bush’s pinto beans for the other. It became clear that I should have measured how much liquid was drained off of the pinto beans, so I had to eyeball it. You were right on as far as flavor profile. I had my guests try both, and no one could taste any difference. Because I underestimated how much water to add back, the recipe using pinto beans had less sauce, but it was OK. I would make this again either way, but I would be more mindful of how much water to add back when using pinto beans (or other kind of plain canned bean).
Hi, Ted, Thanks so much for the information. I recommend draining and rinsing off that liquid because it can be salty, and frankly, I find it a bit off-putting. Thanks again and happy this worked out for you!
Hi, Carol.
I plan to make this tomorrow and have two questions. Is the bacon regular or thick-sliced? If I were to use plain canned pinto beans, would I need to adjust the recipe since canned beans like Bush’s already have other flavor-enhancing ingredients.
Thanks!
Hi, Ted, Thanks for your question. The bacon I used was regular, but thick would also work. Regarding the canned pinto beans, you’ll definitely need to adjust the recipe. Drain and rinse the pinto beans well, then I would double up on all the ingredients. I might even add a tablespoon or two of barbecue sauce to give it more “oomph.” Hope you enjoy, and let me know how it goes!
I love this recipe, and I’ve been making it for a while. The one thing I changed was I added cooked ground beef instead of bacon to make it a meal. It’s like my own Hamburger Helper. You can feed a family of five for less than $10.
Hi, Willow, Thanks so very much and love how you created a budget-friendly meal for your family from this recipe. Appreciate your taking the time to come back and comment and rate.
Don’t second guess, just make this and watch breakfast for your kids change to awesome.
Thanks so very much and so appreciate your taking the time to come back and comment and rate. Happy everyone enjoyed! When traveling in Europe, we frequently had baked beans as part of the breakfast spread; it’s really genius because they go perfectly with things like eggs, potatoes, bacon, etc.! Thanks again!
After making this, we’re never going back to “plain”. Very generous amount, so ate it “fresh” the day of and portioned rest in smaller portions to have on hand in the freezer. Thanks for a great recipe!
Hi, Sarah, Thanks so much and happy you enjoyed!! These beans are great to have in the freezer for a quick side when you need it. Appreciate your taking the time to come back and comment and rate.
The recipe is good, but there are so many ads that are in the way, flashing, moving, etc. that I won’t be back. Too bad, you probably have other good recipes.
Hi, Sherri, I appreciate the 5-star rating. This is from my Comment Policy: Constructive comments about the overall user experience are also welcome. However, this is a business and my livelihood; advertising is necessary to keep this site free for all users.
Excellent! I made them in a crockpot for a barbecue and they were delicious.
Thanks so very much and so happy you enjoyed! Appreciate your taking the time to come back and comment and rate.
Excellent. I made it as stated and it killed at the bbq. I did make it in the crockpot pan and baked it in the oven. That way I got the caramelization and the convenience of keeping it warm after pulling it out of the oven and into the plugged in crockpot portion on stay warm setting.
Hi, Dan, Thanks so very much and happy this worked out so well for you! Appreciate your taking the time to come back and comment and rate.
Great guide for making a recipe your own. Instead of ketchup I substituted with my favourite bbq sauce and instead of molasses I used maple syrup. I also cooked and chopped up 1 lb of thick cut bacon and mixed it into the beans along with sautéed onions and peppers. Made my baked beans like a cowboy version 😉 thanks for the guide. Was a hit at our family beach day picnic!
Thanks so much, Barbara!! Happy everyone enjoyed!
Looks outstanding! I have a pellet grill smoker which at 350 F. will not put out a tremendous amount of smoke. I’m a bit tempted to do the “baking” of the beans in it to add a kiss of smoke to the overall flavor. Any thoughts on how that might impact things?
Hi, Bill, Thanks so much for your question. I think it would be great! Sweet AND smoky is always a great combination. Please come back and let me know how it went. Thanks again and hope you enjoy!
Huge hit at 4th of July. Loved them!
Hi, Angela, Thanks so much and happy to hear that! Appreciate your taking the time to come back and comment and rate.