Canned Baked Beans

A delightful dish that combines savory bacon, tender beans, and a sweet-and-tangy sauce, perfect for gatherings or cozy dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

Main ingredients

1 can Cooking Spray Prevents sticking during baking.
4 cans Canned Baked Beans Use original flavor for best results.
6 slices Bacon Diced; can substitute with turkey bacon.
1 small Onion Finely chopped; shallots can be used.
1/4 cup Ketchup Barbecue sauce can be used as a substitute.
2-3 tablespoons Light Brown Sugar Maple syrup can be an alternative.
2 tablespoons Spicy Brown Mustard Yellow mustard can tone it down.
2 tablespoons Molasses Honey can be a good substitute.
2 teaspoons Worcestershire Sauce Soy sauce can be used instead.
1 teaspoon Apple Cider Vinegar Optional; lemon juice can provide a citrus touch.

Method

Preparation

Preheat your oven to 350°F (175°C).
Lightly spray a baking dish with cooking spray and set it aside.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and drain on paper towels, leaving a little grease in the pan.
Add the finely chopped onion to the skillet and sauté until translucent and soft, about 3-4 minutes.

Mixing

In a large mixing bowl, combine the canned baked beans, cooked bacon, sautéed onions, ketchup, light brown sugar, spicy brown mustard, molasses, Worcestershire sauce, and apple cider vinegar. Mix well until everything is fully combined.

Baking

Pour the mixture into the prepared baking dish and spread it evenly.
Bake in your preheated oven for about 30-40 minutes or until bubbly and slightly caramelized on top.
Allow cooling for a few minutes before serving. Enjoy!

Notes

Leftover baked beans can be stored in an airtight container in the refrigerator for up to 4-5 days. You can reheat on the stove over low heat or in the microwave until warmed through.