Best Canned Baked Beans Recipe

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

4.52 from 641 votes

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

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side Dishes - Beans Rice and Grains

Cuisine: American

Diet: Gluten Free

Servings: -12

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray for pan
6 slices bacon diced
1 small onion finely chopped
4 cans (16-ounce) baked beans preferably original recipe such as Bush's, undrained
1/4 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 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.
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 1 hour or until bubbling and the top is caramelized.

Notes

Can also use two 28-ounce cans.

TIP:

Use an “original” or simply-flavored style of canned baked beans. Avoid any with hickory smoke flavor, maple flavor, or artificial flavorings. Likewise, flavored bacon, except peppered bacon, could also affect the result.

SUBSTITUTIONS:

Although I prefer to use original or simply-flavored beans, maple syrup can be substituted for molasses.

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. Cook for 5 to 6 hours on LOW or 3 to 3.5 hours on HIGH.

FREEZER-FRIENDLY:

Freeze in an airtight container for 2-3 months. Thaw in the refrigerator or microwave and bake as directed.

Nutrition