Tangy, saucy, and just the right amount of sweetness, my Baked Bean recipe is one you’ll want to bookmark and make on repeat! This easy dish combines canned beans with onions, garlic, brown sugar, and smoky bacon for the most outrageously delicious summer side that’s perfect with anything from the grill!
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Smoky Saucy Perfection
When it comes to big flavor, you cannot beat Baked Beans. The canned version are already pretty good on their own, but when you combine the other sweet and tangy ingredients I use in my recipe, plus top it all with bacon, you’re left with a dish that’s smoky, saucy, and just delicious!
My baked bean recipe is derived from the version my mom would make frequently when I was a kid and it really is pretty simple, despite the longer cooking time.
I love serving this summer side with anything from the grill, including grilled chicken thighs, grilled pork chops, smash burgers, and marinated London broil. Throw some corn on the cob and macaroni salad into the mix, and you’ve got the perfect menu for an awesome outdoor gathering!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beans. I used Bush’s original baked beans but any variety or brand of baked beans will do the trick!
- Bacon. I’m using regular smoked bacon. Use any flavor of bacon you’d like – applewood and black pepper flavored bacon would be great choices.
- Ketchup and brown mustard. These ingredients bring these baked beans the perfect amount of zing that’s nicely balanced by the brown sugar.
- Garlic and onion. Using fresh onion and garlic, as opposed to garlic powder and onion powder, adds great flavor!
See the recipe card for full information on ingredients and quantities.
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How to make baked beans
Each number corresponds to the numbered written steps below.
- Saute the chopped bacon with the onions and garlic.
- Add the beans, brown sugar, ketchup, mustard and Worcestershire sauce and simmer.
- Pour into a baking dish and top with remaining strips of bacon.
- Bake for 90-120 minutes in a 325°F oven until the bacon is crisp. Serve and enjoy!
Recipe tip
The ideal end state of my baked bean casserole is that the bacon is somewhat crisp and has rendered its fat and the beans sink lower into the baking dish due to evaporation, leaving a ring around the side of the dish. The reason I give a wide range for the cook time is that, depending on which beans and bacon you use, in addition to the functionality of your oven, the end goal may take longer to achieve. For this recipe, I suggest going by looks rather than timing.
More sides you’ll love
If you love these baked beans, give these other recipes a try! These all complement the baked beans well and would be great alongside them!
If you’ve enjoyed my Baked Beans recipe, give it a 5-star rating.
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Baked Beans
Ingredients
- 3/4 pound bacon divided
- 4 15-ounce cans Bush's original baked beans
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 packed cup brown sugar
- 2 tablespoons brown mustard
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Instructions
- Preheat oven to 325°F and set the rack to the middle level.
- Take approximately 1/3 of the bacon strips and chop them into pieces. Heat a large pan to medium heat and saute the bacon until it renders most its fat. Add the onion to the pan and cook it until golden and translucent. Add the garlic and cook for another ~2 minutes or until golden.
- Mix in the beans, brown sugar, ketchup, Worcestershire sauce, and mustard and bring to a simmer. Once simmering, remove the pan from the heat.
- Pour the contents into a 9×13" baking dish and top with the remaining strips of bacon. Bake for 90-120 minutes or until the bacon is crisp. Enjoy!
Notes
- Type of beans. Any variety of baked beans will work. We used Bush’s original baked beans.
- Cooking time. Go by looks instead of exact timing, but anywhere from 90-120 minutes should be about right. The bacon should be cooked and the moisture will have evaporated resulting in the beans being lower in the dish and a ring will be left around the side of the dish. See the pic above.
- Leftovers. Baked beans can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Five stars and 10 out of 10 for the Best Baked Beans and the Deli Salads (macaroni and Potato). Add to my review!
I served these Baked Beans at two parties this summer along with your deli salads – macaroni and potato. The raves over the Best Baked Beans went on and on! Mostly the comments were “the best baked beans I’ve ever eaten!”. Both deli salads were equally delicious and satisfying. I especially liked the potato salad because I added chopped celery and green onion.as my personal touch. The brine for the deli salads is the secret key to amazing, balanced flavor that is spot on. Thank you for sharing this vital secret! Who knew that baked beans can be transformed by such simple additions! Onions, bacon, catsup, vinegar, garlic and brown sugar plus time in the oven. No one can believe how simple the magic is: time in an oven! Thanks to you Jim, I have the rep of a good cook.
We’re so happy you enjoyed these, Nancy, and thank you for the comment!
Really enjoyed these and want to make them again for an office bbq. What’s the best way to make ahead/reheat? Thanks.
You can make ahead in a foil pan and place in a sterno to warm up if going to a gathering. You could also warm in the oven at 350° until warm.
Got rave reviews for your baked bean recipe!! Thanks so much!!!
So happy to hear that!