Thick & Rich Canned Baked Beans

Spoon in thick syrupy canned beans that are doctored up with bacon and aromatics for homemade flavor.

5 from 4 votes

Thick & Rich Canned Baked Beans

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.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings: -20

Calories: 68kcal

Author: Danielle

Equipment

1 cast iron skillet

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

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.

Notes:

This makes a huge amount! Feel free to halve the recipe and cook in a 8-inch cast iron skillet or small dutch oven.

If making in a dutch oven, leave it uncovered while baking. That will allow the beans to thicken.

Slow cooker option:

This recipe can be cooked in a crockpot, but they may not turn out as thick and rich. Prepare steps 2 and 3 as directed. Mix together all ingredients in a slow cooker. To keep the beans from getting too liquidy place a towel in between the slow cooker and the lid. Cook on high for 4-5 hours.

Nutrition