Want to know how to make canned baked beans taste homemade? These Canned Baked Beans take store-bought canned beans and dress them up with bacon and other flavorings for that "from scratch" taste! Bake in a cast iron skillet or dutch oven for a thick and rich side dish perfect for all your summer bbqs and picnics.
It's so easy to doctor up canned baked beans to make them taste homemade. While I have nothing against making baked beans from dry beans, it can be rather tricky and time consuming. Essentially simple ingredients, like bacon, aromatic vegetables, molasses, mustard, and BBQ sauce, can be combined to produce a thick sauce with rich flavor that tastes like it was made from scratch.
We have made these so many times that we have each ingredient figured out perfectly, ensuring you can be confident when making and serving this recipe. They have been enjoyed for many years at BBQs, birthdays, and summer get-togethers.
This recipe is a modified version of one from the Pioneer Woman. And if you like beans, check out our Borracho Beans for some Mexican flair!
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- This recipe uses the shortcut of canned baked beans and dresses them up so they have homemade flavor.
- The beans are perfectly cooked each time. No wondering if the beans are going to turn out hard.
- They take 15 minutes of hands-on time. After that you pop them in the oven and go about your day.
- They are delicious for your next potluck, summer picnics, or BBQ's all year long.
Ingredients for canned baked beans
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
- Canned beans: Any brand of canned baked beans can be used in this recipe. My favorite beans have the sweetness of maple syrup and the smoky flavor of bacon to start with. We are just going to intensify it.
- Bacon: A good hardwood smoked bacon adds a smoky quality to these beans, but any bacon will do.
- Yellow mustard: Regular yellow mustard is preferred, but stone ground mustard or spicy brown mustard can be substituted.
- Barbeque sauce: Any brand and flavor of bbq sauce will work in this recipe. Choose the one you like best.
- Molasses: Instead of brown sugar this recipe uses molasses without additional sugar. Although this is an optional ingredient it adds a depth of flavor that is absolutely delicious.
- Jalapeno: Once the jalapeno is cooked the spice level is mellowed. The seeds may be removed to lower the heat level but maintain the flavor. Choose more or less depending on your heat preference.
Helpful kitchen tools
How to make canned baked beans
*Note: This recipe yields enough for 16-20 servings. If you want to cut it in half use an 8-inch cast iron skillet or small Dutch oven.
Start by cooking the diced bacon over medium heat in the 12-inch cast iron skillet or Dutch oven until crispy. Be sure to get it as crispy as you like it. It will not get crispier once mixed in with the can of beans. Remove bacon with a slotted spoon, leaving a little bit of bacon fat for flavor.
Add all the vegetables to the bacon grease and cook until tender, which should take about 4-5 minutes. Stir occasionally to keep them cooking evenly.
In order to make everything fit, each can of beans needs about ¼ of its liquid drained off. Now add in all remaining ingredients, except for one can of the beans and stir well. Carefully add in the final can of beans and stir gently. The pan will be VERY full! The entire recipe does fit but just barely.
They bake in the oven for 35-45 minutes until they are thickened and bubby. For a bit of insurance, place a piece of heavy duty foil or a cookie sheet under the skillet to catch any drips.
If you don't have a cast iron pan this can be made in a large skillet on the stove top then transfer to a baking dish.
What to serve with.....
- Hot dogs and hamburgers
- Fresh fruit tossed in this easy fruit salad dressing
- Twice baked potato casserole
- Stovetop Mac and Cheese or the BEST Baked Mac and Cheese
FAQs
Absolutely! They can be frozen before or after baking. Make sure to put them in an airtight container. If they were already baked they might be a little stiff so feel free to thin them out with a bit of water.
Baked beans prep ahead beautifully, which makes them perfect for taking to a get together. Once it is time to stir everything together do so in a large bowl or tupperware. When it is time to bake them carefully transfer to the cast iron skillet or Dutch oven and bake as directed.
These baked beans can be made in a slow cooker, but because of the difference in cooking environments, they won't develop the same thick texture. Instead they often end up more liquidy. You can try to prevent that by draping a clean kitchen towel across the crock pot and placing the lid on top of the slow cooker. Turn on high for 6-8 hours.
Tips & tricks
- The flavor in the canned baked beans and BBQ sauce contribute to the overall taste, so choose brands that you like.
- Place a piece of foil or cookie sheet under the skillet to catch any overflow.
- The bacon will not continue to get crispy once it is stirred into the canned beans, so be sure to get it as crispy as you like it while it's in the skillet.
More recipes
Looking for other recipes? Try these:
Recipe
Thick & Rich Canned Baked Beans
Equipment
Ingredients
- 6 bacon slices diced
- 3 tablespoon garlic cloves minced
- 1 jalapeno diced
- 1 onion, yellow or sweet diced
- 2 bell peppers diced
- 4 28-ounce baked beans ¼ of the liquid drained off
- ½ cup yellow mustard may substitute with spice brown mustard
- ⅓ cup barbeque sauce
- ¼ cup ketchup
- 1 tablespoon molasses (optional)
Instructions
- Preheat oven to 350°
- In a 12-inch cast iron skillet over medium heat cook bacon until crispy. Remove with a slotted spoon. Drain all but 2-3 tablespoon of bacon grease.6 bacon slices
- Add onion, peppers, garlic, and jalapeno and cook for 4-5 minutes, until tender.3 tablespoon garlic cloves, 1 onion, yellow or sweet, 2 bell peppers, 1 jalapeno
- Add remaining ingredients except for 1 can of beans. Stir well. Then add in the last can and stir carefully. The pan will be very full.4 28-ounce baked beans, ½ cup yellow mustard, ⅓ cup barbeque sauce, ¼ cup ketchup, 1 tablespoon molasses
- Place cookie sheet or large piece of tin foil on the oven rack just underneath skillet, then carefully place skillet in the oven. Bake for 35-45 minutes, until thick and bubbly.
Notes
- The flavor in the canned baked beans and BBQ sauce contribute to the overall taste so choose brands that you like.
- Place a piece of foil or cookie sheet under the skillet to catch any overflow.
- The bacon will not continue to get crispy once it is stirred into the canned beans, so be sure to get it as crispy as you like it while it's in the skillet.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Laurie says
Can this recipe be made ahead and frozen?
Misty says
Hi Laurie! Yes, they can be frozen before or after baking. Make sure to put them in an airtight container. If they were already baked they might be a little stiff so feel free to thin them out with a bit of water. Enjoy!
Kathryn says
Can this recipe be made in the disposable aluminum pans? Thank you.
Danielle says
Absolutely! Steps 2 and 3 must be done in a skillet, but after that everything can be combined into the disposable pans. Follow the recipe as written after that. Please let me know if you have any other questions.