Classic Baked Beans
A delicious, sweet-and-savory baked bean side dish loaded with flavor from ketchup, mustard, vinegar, and bacon. Ready in just over an hour, this make-ahead-friendly recipe is a BBQ staple and weeknight win.
Equipment
- 1 (9-inch) Baking Dish – for baking the beans
- 1 Mixing Spoon – for combining ingredients
- 1 Small Bowl – for mixing sauces if prepping separately
- 1 Measuring Cup Set – for ketchup, vinegar, sugar, etc.
- 1 Foil Sheet – to cover during baking
- 1 Microwave-Safe Plate or Skillet – for cooking bacon
Ingredients
- 1 can 28 oz baked beans (preferably Bush’s Original or Homestyle)
- ½ cup finely chopped onion
- ¼ cup ketchup
- 1 tablespoon packed light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard or 1 teaspoon dry mustard
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce adjust to taste
- 2 tablespoons bacon drippings optional but flavorful
- 6 slices cooked bacon chopped or crumbled
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. If using a standard ceramic or glass dish, lightly grease a 9-inch square baking pan or coat it with cooking spray to prevent sticking.
- Mix the Ingredients: In your prepared baking dish, pour in the entire can of baked beans. Add the chopped onion, ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, hot sauce, and bacon fat (if using). Stir everything together until evenly combined.
- Add the Bacon: You can stir the cooked bacon directly into the bean mixture or sprinkle it evenly on top, depending on your texture preference. Stirring it in blends the flavor throughout, while topping creates a crispy, golden finish.
- Bake Covered: Cover the dish tightly with aluminum foil. Place it in the oven and bake for 30 minutes. This helps the flavors meld and the beans heat through gently.
- Bake Uncovered: After 30 minutes, carefully remove the foil and return the dish to the oven. Continue baking for another 30 minutes to allow the sauce to thicken and the top to slightly caramelize.
- Rest and Serve: Remove the dish from the oven and let the beans rest for 5–10 minutes before serving. This helps them set and makes scooping easier.
Notes
- Bean Choice: Bush’s Original or Homestyle baked beans are ideal. You can also use two 14 oz cans if needed. For a thicker texture, partially drain the liquid; for a saucier finish, use the full contents of the can.
- Onion Texture Tip: Finely chopping the onion ensures it softens and nearly melts into the beans as they bake, creating a smoother overall texture without the need for pre-cooking.
- Sweetness Level: The ketchup and baked beans already add sweetness, so the brown sugar is kept minimal. Feel free to omit it if you prefer a tangier or more savory profile.
- Mustard Options: Yellow mustard is classic and brightens the flavor. Dry mustard or Dijon are good substitutes for a different twist.
- Hot Sauce Heat: The small amount of hot sauce adds warmth rather than spice. Increase to your liking or skip altogether if serving a sensitive crowd.
- Make-Ahead Tip: You can fully assemble this dish up to 2 days in advance. Store covered in the refrigerator and bake just before serving. Alternatively, bake partially, cool, and finish baking the next day.
- Storing Leftovers: Once cooled, store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove over low heat.
