These quick and easy baked beans are made with smoked bacon, onions, and garlic, all smothered in a sweet and tangy sauce. They will knock your socks off. They are the perfect side dish for all your summer and fall grilling.
This recipe starts with canned baked beans, making this side dish quick and easy. These beans are one of my husband’s favorites and a frequent request for Father’s Day. I love to serve them with grilled pork steaks, country-style ribs, and grilled turkey burgers.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bacon: Smoked and nitrate-free if available.
- Onion: Use sweet yellow or Vidalia onions.
- Canned baked beans: I like Bush’s sweet heat or brown sugar hickory
- Barbecue sauce: I use Gates barbecue sauce or G.Hughes Sugar Free Sweet and Spicy. If you use really sweet barbecue sauce, cut back or eliminate the brown sugar.
- Brown sugar: You can use light or dark brown sugar.
- Mustard: Spicy brown, regular, or Dijon
How to Make Baked Beans
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
In a large ovenproof skillet, fry the bacon until crispy. Using a slotted spoon, move it to paper towels to drain. Leave 1 tablespoon of bacon grease in the skillet and discard the rest. Add the onions and cook over medium-low heat until soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
Add the beans, ketchup, barbecue sauce, brown sugar, mustard, and smoked paprika. Stir to combine and simmer over low heat. Taste the beans and season with salt and freshly ground pepper to taste. Stir the bacon into the beans and place the skillet in the oven. Bake uncovered for about 30 minutes. Let cool for a few minutes before serving.
Preparation Tips and Storage
- If the beans become too thick, stir in a little water, a few tablespoons at a time.
- The amount of brown sugar should be adjusted to taste, depending on the sweetness of the canned beans. You can also start with pork and beans.
- This is a quick and easy baked beans recipe made from canned beans. If you prefer to make them from dried beans, try these homemade baked beans from scratch.
- You can prepare these beans up to a day ahead of time, but do not bake them. Store them in a covered casserole in the fridge. Do not store them in a cast-iron skillet.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat
Frequently Asked Questions
Baked beans freeze surprisingly well. Thoroughly cool the beans and spoon them into a freezer-safe container. Freeze for up to 3 months. Thaw them in the refrigerator overnight. Reheat on the stovetop over low heat or in the microwave at reduced power.
Navy beans are small, oval, white beans. They are typically used to make baked beans, and all of Bush’s canned baked beans are navy beans. When cooked, they have a creamy, smooth texture.
Serving Suggestions for Baked Beans
- Potato salad: red potato salad, sweet potato salad, loaded baked potato salad, and southern potato salad.
- Corn: corn salad, fried corn, skillet corn bread, and corn fritters.
- Salad: broccoli salad, ramen noodle salad, creamy coleslaw, and three-bean salad
More Bean Recipes
Baked Beans Recipe
Ingredients
- 4 slices bacon chopped
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 (28-ounce) cans baked beans
- 3 tablespoons ketchup
- 3 tablespoons barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon spicy brown mustard
- 1 tablespoon smoked paprika
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 375 degrees.
- In a large ovenproof skillet, fry the bacon until crispy. Using a slotted spoon, move it to paper towels to drain. Leave 1 tablespoon of bacon grease in the skillet and discard the rest.
- Add the onions and cook over medium-low heat until soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
- Add the beans, ketchup, barbecue sauce, brown sugar, mustard, and smoked paprika. Stir to combine and simmer over low heat for a few minutes. Taste the beans and season with salt and freshly ground pepper to taste.
- Stir the bacon into the beans and place the skillet in the oven. Bake uncovered for 30 minutes.
Notes
- If the beans become too thick, stir in a little water, a few tablespoons at a time.
- The amount of brown sugar should be adjusted to taste, depending on the canned beans. You can also start with pork and beans.
- This is a quick and easy baked beans recipe made from canned beans. If you prefer to make them from dried beans, try these homemade baked beans from scratch.
- You can prepare these beans up to a day ahead of time, but do not bake. Store them in a covered casserole in the fridge. Do not store it in a cast-iron skillet.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat
Karen
These baked beans are incredible—love that smoky bacon and brown sugar combo! Totally making these again for our next cookout, because honestly, canned just doesn’t compare.
Beth Pierce
I agree, Karen!
Lisa
I just told the kids I’d be making baked beans for the 4th, this dish is the perfect side and always a hit in our home! I skip the traditional bacon and substitute with turkey bacon or ground turkey instead.
Jocelyn
We love homemade baked beans in our house. It’s really not hard to make, you just have to allot some time to make it. 🙂
Abida
Thanks for sharing this amazing recipe of baked beans. So effortless to make and they were delicious
Khloe
Tried this for a BBQ last weekend and it was a hit—especially liked the touch of molasses, gave it a nice depth. Super easy to follow too, which I appreciate.
joy
love this recipe! such a great summer option for the picnics. i think the paprika was a genius idea. thank you.
Beth Pierce
My pleasure,Joy!