Classic Baked Beans

Close up of a scoop of baked beans being taken from a pan with a wooden spatula.

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

Prep Time10

Cook Time1

Total Time1 10

Yield: 6 servings

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.

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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

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