The Best Canned Baked Beans Recipe: Easy + Basic
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6 ingredients is all you need to make this quick and easy basic baked beans recipe. An easy side dish recipe made with Bush’s Baked Beans that is perfect for a picnic!
We all find pleasure and fulfillment in different things. That’s what makes the world go round. One thing that brings me great pleasure right now is when I can cook something for my Dad that puts a smile on his face. Believe it or not, this basic baked beans recipe is his favorite thing to eat…followed closely by a big helping of meatless spaghetti. Not in the same meal of course!
I made these savory beans for a family dinner recently, and my Dad was in heaven. This easy baked beans recipe is the perfect side dish. The brown sugar adds just a hint of sweetness, and the addition of cinnamon (my secret ingredient) takes the taste of these beans to the next level. You will just have to try them and see what you think!
With cook-outs and summer picnics happening, keep these beans in mind. They are perfect for potlucks, and they are a definite crowd-pleaser. They go great with grilled chicken, hamburgers, hot dogs, and even sliders.
Why This Recipe Works
- Simple ingredients: The basic baked beans recipe relies on easily accessible and affordable ingredients, making it a convenient side dish option for a quick and delicious meal.
- Versatile dish: The recipe can be easily customized with additional ingredients or spices to suit individual preferences, making it adaptable for various tastes and dietary needs.
- Effortless preparation: This baked beans recipe is so easy, and is perfect for beginners and experienced cooks alike.
- Nutritious and satisfying: Baked beans are a great source of protein, fiber, and nutrients, making this dish a healthy and filling choice for any meal.
Ingredient Notes + Variations
- A really easy way to cook this basic baked bean recipe is to use your trusty Crockpot. Just mix them up right in the stoneware insert, turn them on low, and let them slowly cook for 3 to 4 hours. After about an hour, the smell coming from that slow cooker will be heavenly.
- I have never used anything but Bush’s baked beans to make this recipe. I love Bush’s because the canned beans don’t get mushy, yet they absorb the flavor of the add-ins. If you can’t find the original recipe variety, homestyle or country style are very good as well. Of course, it’s perfectly fine to use your favorite beans.
Here are a few variations you can try:
- Spicy variation: Add 1-2 teaspoons of hot sauce, barbecue sauce, tomato sauce, chili powder, worcestershire sauce, or a pinch of cayenne pepper for a spicy kick.
- Extra protein: Add diced ham, cooked ground beef, or shredded chicken to the baked beans for an extra boost of protein.
- Additional vegetables: Include diced green bell pepper, onions, or mushrooms to the recipe for added texture and flavor.
- Tangy: Replace yellow mustard with Dijon, whole-grain mustard, or dry mustard.
- Aromatic spices: Instead of cinnamon, try using a combination of ground cumin, coriander, black pepper, or smoked paprika for a more savory sauce.
- Herb-infused: Add fresh or dried herbs such as thyme, rosemary, or oregano for an aromatic touch.
- Cheesy baked beans: Stir in grated cheddar cheese or your favorite melting cheese during the last 10 minutes of cooking for a cheesy twist.
- Topping variations: Instead of bacon, try topping the baked beans with crushed tortilla chips, fried onions, or breadcrumbs mixed with melted butter for a crispy finish.
How To Make
- Preheat oven to 325 degrees F.
- Open and drain extra liquid from cans of beans.
- Combine beans, ketchup, brown sugar, mustard, and cinnamon in a dutch oven or casserole.
- Drop bacon pieces on top of bean mixture.
- Bake 45 minutes covered. Remove cover.
- Bake an additional 15 minutes.
- Beans are done when the bacon is crisp, and the beans are bubbling.
- Remove from oven. Let sit 10 minutes before serving.
Helpful Tips
- Adjust seasoning: taste your baked beans as they cook, and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your preferences.
- Monitor cooking time: keep an eye on the beans as they cook to avoid overcooking or burning. Cooking times may vary depending on the type of beans used, and the chosen cooking method (slow cooker, oven, or stovetop).
- Baking vessel: to bake these baked beans in the oven, a cast iron pot or dutch oven works best. You can also use a 9 x 13 baking dish.
- Let them rest: after removing the baked beans from the oven, let them rest about 10 minutes. They will thicken as they cool.
Frequently Asked Questions
Yes, you can substitute other types of canned beans such as navy beans, kidney beans, white beans, or pinto beans. Just keep in mind that the flavor and texture may vary slightly.
To make this recipe vegetarian or vegan, omit the bacon and use a few drops of liquid smoke or smoked paprika to add a smoky flavor. Alternatively, you can use vegetarian or vegan bacon substitutes.
Leftover baked beans can be stored in an airtight container in the refrigerator for up to 4-5 days. Make sure to let them cool completely before storing.
To reheat baked beans, warm them gently on the stovetop or in the microwave, stirring occasionally to ensure even heat distribution.
Yes, baked beans can be frozen. Allow the beans to cool completely, then transfer them to an airtight, freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating and serving.
These delicious baked beans pair well with a variety of side dishes, such as pasta salad, Jiffy corn casserole, coleslaw, potato salad, or a simple green salad.
Yes, this recipe can be easily doubled or even tripled for larger gatherings. Just make sure to use a larger pot or baking dish to accommodate the increased quantity of ingredients.
Use the Instant Pot sauté function to cook the bacon, then add the remaining ingredients and cook on high pressure for 15-20 minutes, followed by a natural pressure release.
This is the best baked beans recipe, and a classic All-American side dish with a thick sauce and savory flavor. These old fashioned baked beans are great for family gatherings or backyard barbecues, and the best part is that they are easy and quick to make.
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More Side Dish Recipes
Basic Baked Beans Recipe
Ingredients
- 2 28 oz. cans Bush’s Original Baked Beans
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon regular yellow mustard
- 1 teaspoon cinnamon
- 4 strips bacon (uncooked and cut into 1 inch pieces)
Instructions
- Preheat oven to 325 degrees F.
- Open and drain extra liquid from cans of beans.
- Combine beans, ketchup, brown sugar, mustard and cinnamon in a dutch oven or casserole.
- Drop bacon pieces on top of bean mixture.
- Bake 45 minutes covered. Remove cover.
- Bake an additional 15 minutes.
- Beans are done when the bacon is crisp, and the beans are bubbling.
- Remove from oven. Let sit 10 minutes before serving.
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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I hope you don’t mind but I added some blackstrap molasses. Thank you for the great recipe.
Love them!!! Can’t go back to the old way we made them. Can you tell me is the nutrition value for 1 serving or 8? What is the measurement for 1serving?
Hi Jaime…the nutrition value is for 1 serving. It’s hard to get specific on the serving size. I would say approximately 1/2 to 3/4 cup. Thanks!
I’ve made this bean recipe so often that I’ve memorized the recipe. They are REALLY good! I even like to eat the leftovers cold.
Thank you so much for the rating! You are the best. XO
My mother made beans almost like that..no cinnamon but molasses instead. I make mine that way, too. Otherwise our recipe is just like yours. Brought a smile to my face this morning thinking of mom. I might just have to make some beans. Food triggers lots of fond memories of my mom and grandma. Love your blog, keep writing!
I’ve never tried cinnamon in my baked beans, but now I will. I also wonder if there are two kinds of people: thick or runny. I never drain my beans and prefer them with a “soupy” consistency.
My secret ingredient is to add two chopped tablespoons of salsa to Bush’s baked beans before cooking them. Men love them and the women ask for my secret ingredient.
My mother made them this way too and she had to use Bush’s too! But she (or me now) never used cinnamon. I plan to make them this weekend and try the cinnamon. Thanks!
I basically make my baked beans like you do and have added cinnamon for years and my family loves them. I have a six year old great grandson that is my biggest fan of my b. beans. I truly believe the cinnamon is the trick!
Publix has the best baked beans in their deli with cinnamon in it too. Thanks for the recipe, can’t wait to try it.