Use this Canned Baked Beans Recipe to turn something ordinary into something extraordinary!
Have you ever stood in the canned food aisle wishing you could find a can of beans with exactly the ingredients you want? There are so many varieties to choose from, but in the end, there is always something “missing” that would make them special. Believe me, I’ve felt that way many times, which is why I love this canned baked beans recipe. It requires only a few minutes of preparation and then, after an hour in the oven, produces the most incredible, caramelized baked beans you will ever eat.
Say goodbye to boring canned beans at your next picnic, barbecue, potluck, or other gathering and hello to the tastiest legumes you’ll ever scoop up with your fork or spoon. I prefer using a spoon so as not to waste a drop of that decadently rich sauce. I will admit to secretly licking my plate or bowl when I eat this alone. Once you taste this, you’ll know why.
If you’re wondering why I use canned baked beans in this recipe rather than making them from scratch, it’s simple to explain. There are many excellent products available that provide a great starting point. If you really want to make your beans from scratch, I recommend this recipe for Baked Beans here on FFF. It requires a bit more effort, but you will also enjoy excellent results.
I highly recommend doubling or tripling the recipe if you have a large crowd to feed. Trust me, these beans will disappear quickly, and you don’t want to run out. Besides, leftovers often taste even better the next day after the flavors have had time to meld overnight.
Easy substitutions = unparalleled taste!
Let’s face it, we all have ingredients we often substitute with when we cook. For example, I prefer coconut sugar to brown sugar, sometimes even using maple sugar. Changing one ingredient always alters the taste, not in a bad way, but rather by creating a slightly different flavor profile. It’s always fun to leave people guessing what your secret ingredient is, and this recipe has one of my favorites: liquid smoke. In fact, I have a recipe that I was making when visiting my daughter in London a few months back that called for it, yet it was unheard of over there. I wound up substituting smoked paprika, and while it was good, and I was the only one who knew the difference, it wasn’t the same.
The type of barbecue sauce you use will also change the flavor profile. Do you prefer sweet, smoky, or spicy? How about heating things up with a habanero rather than a jalapeño? Not a fan of green peppers? Neither am I, so I go with red, yellow, or orange. You can even use spicy golden mustard instead of Dijon if you prefer. No matter what you do, these baked beans will leave you with unparalleled taste and a rapidly disappearing side dish.
How do I store leftovers?
Allow your leftovers to cool before refrigerating them in an airtight container for up to 4 days. I like to make an extra-large batch because it freezes so well for up to 3 months. Place the chilled baked beans in silicone or plastic freezer bags or freezer-safe containers. Defrost them overnight in the refrigerator before reheating in the oven, microwave, or on the stove. If the beans become too thick, add a small amount of water to thin them out.
Serving suggestions
You don’t need a barbecue or a party to make this canned baked beans recipe, as they go equally well with Meatloaf Muffins, Air-Fryer Chicken Drumsticks, and Salmon Burgers. Serve these beans at a picnic alongside Vinegar Coleslaw, Ranch Potato Salad, and Prosciutto And Melon.
Since these beans are a step up from regular canned beans, they’ll also be right at home next to a Sous Vide Steak and Roasted Brussels Sprouts dinner. As you can see, these beans pair well with any meal you desire.
Ingredients
- 2 can baked beans with juices (28 ounces)
- 1/3 cup diced onions
- 1/3 cup green bell peppers diced
- 1 jalapeño seeded and diced
- 1/4 cup ketchup
- 3 tablespoons brown sugar packed
- 1/4 cup barbecue sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3/4 teaspoon liquid smoke
- 5 bacon slices cooked and chopped
Instructions
- Preheat your oven to 350°F. In a large bowl, combine the baked beans, diced onions, diced green bell peppers, jalapeño, ketchup, brown sugar, barbecue sauce, Worcestershire sauce, Dijon mustard, and liquid smoke.
- Mix in most of the chopped bacon. Lightly grease a 2-quart baking dish with a nonstick spray or a brush of oil.
- Pour the bean mixture into the prepared dish and level the top. Sprinkle remaining bacon on top.
- Bake covered for about 20 minutes, then uncover and bake for about 40 more minutes or until the top is bubbly and caramelized. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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