No picnic or potluck is complete without a delicious pot of savory-sweet baked beans!
Why These Are The Best Baked Beans
This is the last baked bean recipe you’ll ever need! I always hope for leftovers to have beans on toast for lunch (does anyone else love beans on toast?).
- These are sweet, saucy, and delicious.
- Since they taste even better the next day, they’re perfect to make ahead!
- Using canned beans is a timesaver while adding a few extras makes them taste homemade.
- These beans freeze well so make extras to enjoy throughout the summer.
- This side dish is budget-friendly.
Ingredients in Baked Beans
Beans – Starting with canned baked beans adds flavor and also makes these extra quick since they’re already tender! Don’t drain the sauce from the beans, it will be ‘enhanced’ in the recipe!
Bacon – Bacon adds both salt and a nice smoky flavor.
Sauce – Ketchup adds some tang to the sauce while molasses and brown sugar sweeten the sauce. Apple cider vinegar adds a bit of tang.
Green bell peppers and onions add flavor to the baked bean sauce, jalapenos and green chiles can also be added. Stir in a little bit of garlic if you’d like!
These easy baked beans are delicious and versatile!
- Mix and match with extra cans of white beans, black, kidney, or navy beans.
- Add cooked ground beef, sliced hot dogs or even a leftover ham bone (bits of ham are great in beans). You can also add in meat drippings or leftovers like bbq pork loin.
- Substitute barbecue sauce for some of the ketchup if you’d like. Stir in a spoonful of tomato paste.
- Replace a some of the brown sugar with a bit of maple syrup.
How to Make Baked Beans
This is an easy recipe that requires just a little time for the beans to cook in the oven.
- Cook bacon: Cook bacon in a pan and set aside.
- Soften onion: Soften the onion and pepper over medium heat in the bacon grease.
- Combine ingredients: All of the ingredients together.
- Cook: Bake the mixture, simmer in a large pot or cook in a slow cooker as directed in the recipe below.
Storing Leftover Beans
Keep leftover baked beans covered in the refrigerator for up to 4 days. Reheat on the stove or microwave (or enjoy them cold).
Place cooled baked beans in zippered bags and keep them in the freezer for up to 6 months.
Did you make these Baked Beans? Leave a rating and a comment below!
The Best Baked Beans
Classic baked beans are oven-baked & studded with onions, peppers, and bacon.
Cook bacon in a skillet until crispy and drain on a paper towel. Reserve some of the bacon grease.
Finely dice the bacon. Reserve 2 tablespoons for garnish. Set aside.
Preheat oven to 350°F, set the rack to the lower-middle position.
In the same skillet, heat reserved bacon grease on medium-high heat.
Add the diced red onion and green pepper, sauté until softened.
In a large bowl, combine brown sugar, ketchup, molasses, cider vinegar, Worcestershire sauce, and dry mustard and whisk together.
Stir in the beans, onions, and green peppers.
Pour into a 9×13″ baking dish. Bake for 2 hours, then stir in the chopped bacon.
Bake another hour or more until the sauce has cooked down, and has reached desired consistency.
Let the beans stand for 5 minutes to thicken sauce.
Garnish with reserved bacon and green onions. Serve.
Calories: 296 | Carbohydrates: 38g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 711mg | Potassium: 524mg | Fiber: 6g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 6.9mg | Calcium: 81mg | Iron: 2.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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