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

Kicked-Up Canned Baked Beans

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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!
Course Side Dishes - Beans Rice and Grains
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 -12
Calories 199


  • Cooking spray for pan
  • 6 slices bacon diced
  • 1 small onion finely chopped
  • 4 cans (16-ounce) baked beans or 2 (28-ounce) cans, 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


  • 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, 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.


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


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