Classic Baked Beans

Classic Baked Beans are sweet, saucy and beautifully balanced. This makes a perfect side dish for cookouts and BBQ parties.

We’re smack in the middle of summer and I’m enjoying ALL the favorite side dishes, whether it’s at a neighborhood get together or just for dinner with the kids.

Creamy potato salad is a must, no mayo coleslaw is perfect as a side or condiment and I love getting in some veggies with this marinated veggie salad or black bean salad or my favorite Southern summer succotash.

Today’s recipe for classic baked beans comes from my mom, but also a bit from Southern Living and the Joy of Cooking.

And my own testing and retesting and retesting.

I wanted to try this several different ways, with a few tweaks and variations, so I could bring you ALL the possible substitutions and variations.

The recipe below is my favorite combination of sweet, saucy and beautifully balanced baked beans with the perfect background notes of tang and heat that are sure to be a hit! (My daughter is obsessed!)

It’s a Southern style version of baked beans that I’m sure has graced many a potluck over the years.

This is a crowd pleasing favorite and they are just addictively good.

And I’ve also got those notes for you so you can use what you have on hand and make your own adjustments.

Cause this is one of those pretty forgiving recipes that you can play around with in your own kitchen and make it just like you like.

So let’s get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make classic baked beans. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes

• Canned beans: I use and recommend Bush’s baked beans and I go for the original or homestyle kind. You could certainly use a different flavor if you prefer or use cans of pork and beans. You need one large 28 oz can or 2 smaller 14 oz cans.
• Onion: I mince the onion and then it doesn’t need to be sautéed. If softens, cooks through and almost melts into the baked beans as they cook.
• Brown sugar: We just need 1 tablespoon since the canned beans add sweetness (as does the ketchup). You can skip this if you prefer your beans to be less sweet.
• Vinegar: I like the flavor of apple cider vinegar in these beans, but you could also use white wine vinegar or try it with regular white vinegar if needed.
• Yellow mustard: This adds a good tang and helps balance the flavors; it’s also classic. You can substitute 1 teaspoon dry mustard if needed. Or try it with Dijon mustard instead.
• Hot sauce: These beans are not at all spicy, but the hot sauce adds just a tad of heat. You can certainly increase it if you want more heat.
• Bacon: I cook mine in the microwave to make it quick and easy, but you could also do this in the pan to save the fat. (See next note.)
• Bacon fat: Add for extra flavor if you have it. No worries if not.

So this is definitely a pretty versatile recipe and you can sorta tweak it to suit your tastes. (I’m always happy to help you guys make a recipe your own!)

But it couldn’t be easier.

You pretty much just combine everything right in the pan and it’s ready to bake. 

I mean, that’s my kind of easy recipe!

But to guarantee success, let me share a few tips with you.

Tips and Tricks

• To drain or not to drain: You can drain the can of beans if you want your baked beans to be a littler thicker. Or you can leave the can undrained and add that liquid to the baked beans if you like them on the saucier side.
• Cooking the bacon: I cook mine in the microwave then chop it and add it to the baked beans. You can also put the bacon, uncooked, on top of the bean mixture and let it cook in the oven, but this only works if it’s the really thin kind of bacon. (My center cut or thick cut style bacon doesn’t get cooked through doing it that way.)
• Let it rest: It helps to let the baked beans sit for 5-10 minutes after they come out of the oven. It helps them set up a bit so they are saucy but not runny.
• Double or triple: You can certainly double or triple this recipe if you need more baked beans for a big crowd. Use an 8x12 pan for a doubled recipe and try a 9x13 baking dish or 3 quart casserole dish for a triple batch.

Finally, l wanted to answer a few commonly asked questions about prepping and leftovers.

Recipe FAQs

Next time you’ve got a BBQ party or cookout, I hope you give these baked beans a try. They’re going to be a new staple!

Enjoy!

XO,

Kathryn

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Classic Baked Beans

Classic baked beans are sweet, saucy and beautifully balanced. This makes a perfect side dish for cookouts and BBQ parties.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Yield: 6 servings

1x2x3x

Cook Mode

Ingredients

• 1 (28 oz) can Bush’s baked beans (see notes)
• ½ cup minced onion
• ¼ cup ketchup
• 1 tablespoon light brown sugar, packed
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard (or 1 teaspoon dry mustard)
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce
• 2 tablespoons bacon fat (optional)
• 6 slices bacon, cooked (see notes)

Instructions

• Preheat oven to 350.
• Add the beans to a 9-inch baking dish. (Spray with cooking spray if it’s not non-stick.) Add the remaining ingredients and stir to combine. (You can mix the bacon into the beans or sprinkle it over top.)
• Cover with aluminum foil and bake at 350 for 30 minutes. Uncover and continue baking for another 30 minutes.
• Let sit for 5-10 minutes (this helps it set up) then serve.

Notes

Canned beans: I use and recommend Bush’s baked beans and I go for the original or homestyle kind. You could certainly use a different flavor if you prefer or use cans or pork and beans. You need one large 28 oz can or 2 smaller 14 oz cans. You can drain the can of beans if you want your baked beans to be a littler thicker. Or you can leave the can undrained and add that liquid to the baked beans if you like them on the saucier side.

Onion: I mince the onion and then it doesn’t need to be sautéed. If softens, cooks through and almost melts into the baked beans as they cook.

Brown sugar: We just need 1 tablespoon since the canned beans add sweetness (as does the ketchup). You can skip this if you prefer your beans to be less sweet.

Vinegar: I like the flavor of apple cider vinegar in these beans, but you could also use white wine vinegar or try it with regular white vinegar if needed.

Yellow mustard: This adds a good tang and helps balance the flavors; it’s also classic. You can substitute 1 teaspoon dry mustard if needed. Or try it with Dijon mustard instead.

Hot sauce: These beans are not at all spicy, but the hot sauce adds just a tad of heat. You can certainly increase it if you want more heat.

Bacon: I cook mine in the microwave to make it quick and easy, but you could also do this in the pan to save the fat. (See next note.) You can also put the bacon, uncooked, on top of the bean mixture and let it cook in the oven, but this only works if it’s the really thin kind of bacon.

Bacon fat: Add for extra flavor if you have it. No worries if not.

Double or triple: You can certainly double or triple this recipe if you need more baked beans for a big crowd. Use an 8x12 pan for a doubled recipe and try a 9x13 baking dish or 3 quart casserole dish for a triple batch.

Make ahead: You can assemble the entire dish ahead of time. Cover and refrigerate for up to 2 days. Bake as directed. You can also bake for 30 minutes covered, another 15 uncovered and then let cool and refrigerate for up to a day. When ready to serve, finish baking for 20-30 minutes until heated through.

Leftovers: Once cooled, the baked beans can be stored, in a covered container, in the refrigerator for up to 5 days. Reheat in the microwave or in a small saucepan on the stove.

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 469mg | Fiber: 2g | Sugar: 8g

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