If you attend a cookout at my house in the spring or summertime, there’s one dish you can always count on being served no matter what. Rain or shine, bring your appetite for a scoop (or seven) of The Best Baked Beans recipe EVER.
I’ve been eating these beans since I was a kid — we used to call them “Judy’s Baked Beans” (don’t ask me who Judy was/is?!) — and decades later we still make them all spring and summer long.
That said, no summer holiday, potluck, birthday, nor BBQ is complete without a pan of these luscious baked beans that have the perfect balance of sweet and savory flavors. Quick and easy to assemble, then baked low and slow for several hours, they emerge from the oven bubbling and with a lacquered, caramelized top.
Trust me when I tell you that baked beans do NOT get better than this!
Watch How to Make Them
Why You’ll Love this Baked Beans Recipe
Take one bite and you’ll understand why these baked beans deserve the title of “Best Ever”. They’re the perfect side dish for any warm-weather get together!
- Savory + sweet: this summery side dish features savory bacon and smoked sausage plus sweet ingredients including crushed pineapple and brown sugar — aka, they’re irresistible.
- Canned beans: no need to soak and cook dried beans from scratch to make this easy baked bean recipe, as canned beans form the base. I guess you could call them kicked up canned baked beans!
- Pour and bake: all you need to do is pour a handful of everyday ingredients into a casserole dish then send her into the oven — no extra cooking required. Prep the entire dish up to several days ahead of time, if you like.
Ingredients Needed
Most of the ingredients needed for this easy baked beans recipe are fridge and pantry staples. I usually buy a case of Bush’s Baked Beans from Costco a couple times each year so we always have a can of beans ready and waiting to be doctored up for this recipe. Here’s what else you’ll need:
- Canned baked beans: are the base of these oven baked beans. I love Bush’s Vegetarian Baked Beans because they’re a little lower in sugar than other varieties, though your favorite flavor will work too. The Costco ones I mentioned are “original” flavor.
- Kielbasa: is added to the baked bean mixture as a nod to “franks and beans” — they’re my favorite part of the recipe. I like Johnsonville brand pork kielbasa.
- Crushed pineapple: melts into the baked beans and adds natural sweetness. That said, be sure to purchase pineapple packed in its own juices, vs heavy syrup.
- Onion: adds savory, cozy flavor to the baked beans.
- Brown sugar: adds sweetness and depth of flavor thanks to the molasses inside.
- Steak sauce and yellow mustard: add a savory, tangy balance to the brown sugar and crushed pineapple. Several splashes of worcestershire sauce is a good sub for steak sauce in a pinch.
- Bacon: sliced bacon covers the top of the beans and permeates each bite with flavor as they bake. Surprisingly, the baked beans don’t taste extremely bacon-y — it just adds to the overall flavor of the dish. Use regular vs thick-cut bacon for the best results.
- Ketchup: slathered over the top of the bacon caramelizes in the oven as the beans bake low and slow. The caramelized ketchup not only creates a gorgeous, lacquered top, but a savory, tangy taste, too.
How to Prep Ahead + Store + Freeze
I love how low-fuss this baked beans recipe is — its able to be prepped ahead, reheated, and/or frozen, too!
- How to prep-ahead: assemble the beans up to the point of baking up to 3 days ahead of time. Cover with aluminum foil then refrigerate. Let the baking dish sit on the counter for 30 minutes before baking as normal.
- How to store: cool leftovers to room temperature then cover the baking dish with foil or transfer to an airtight container with a lid and refrigerate for up to 4 days. Reheat individual portions in the microwave.
- How to freeze: assemble the beans up to the point of baking then cover with saran wrap, and then foil, and then place in the freezer for up to 3 months. Thaw completely in the refrigerator then let the beans sit on the counter for 30 minutes before baking as normal. I like to assemble/freeze the baked beans in disposable aluminum pans.
Alright — let’s get you a scoop of these best ever baked beans!
How to Make the Best Baked Beans Recipe
Step 1: Slightly drain the canned beans.
Start with canned baked beans — again, I highly recommend Bush’s Vegetarian Baked Beans as they’re a little lower in sugar than other varieties.
Open the cans then drain off nearly all the liquid that sits on top of each can. This will ensure your baked beans don’t turn out runny.
Step 2: Combine with other ingredients.
Add the beans to a large mixing bowl (or directly into the baking pan) then add diced kielbasa, crushed pineapple that’s been drained, minced onion, brown sugar, steak sauce, and mustard then stir well to combine.
Step 3: Top with sliced bacon and ketchup.
Scoop the mixture into a nonstick sprayed 9×13″ baking dish, or two smaller baking dishes, then line the top with bacon slices. You’ll want regular or center-cut bacon, vs thick-cut bacon. A 9×13″ pan will generally need 3/4 to an entire pack of bacon depending on whether you choose regular or center-cut (center-cut bacon is a little shorter than “regular” bacon).
Finally, slather ketchup over the top of the bacon with the back of a spoon.
Step 4: Bake.
Bake the beans uncovered for 2 — 2-1/2 hours at 250 degrees or until the bacon is deeply caramelized and the beans are bubbling. Let the beans sit and thicken for 15-30 minutes before scooping and devouring.
Seriously, just looking at this photo makes me so very happy. These baked beans scream “summer!” to me, and I hope you, like my family, enjoy them as often as possible during the warm spring and summer months!
More Summer Side Dish Ideas
- Gluten Free Potato Salad
- The BEST Pasta Salad
- Mojito Fruit Salad
- Cucumber and Tomato Salad
- Mediterranean Orzo Salad
- Napa Sweet Corn Salad
- Marinated Vegetable Salad
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The Best Baked Beans EVER
Description
The Best Baked Beans Ever are the perfect mix of sweet and savory. This old fashioned baked beans recipe with bacon will liven up any BBQ or cookout!
Ingredients
- 2, 28oz cans Bush’s Vegetarian Baked Beans (see notes)
- 13.5oz package kielbasa, chopped into bite-sized pieces (I like Johnsonville)
- 8oz can crushed pineapple in natural juices, drained
- 1 small yellow onion, minced
- 1/2 cup brown sugar
- 3 Tablespoons gluten free steak sauce
- 1 Tablespoon mustard
- 1lb package bacon, regular or center-cut - not thick-cut
- 3/4 cup ketchup
Directions
- Preheat oven to 250 degrees then spray a 9x13” baking dish with nonstick spray and set aside.
- Drain most of the liquid from the tops of the cans of beans then add beans to a large mixing bowl (or directly into the baking dish) with kielbasa, drained pineapple, onions, brown sugar, steak sauce, and mustard then stir until combined. Scoop mixture into prepared baking dish.
- Lay bacon slices across the top of the beans (may not use the entire package) then spread ketchup on top with the back of a spoon. Bake for 2 — 2-1/2 hours or until the top of the bacon is deeply caramelized. Allow to cool for 15-30 minutes before serving.
Notes
- I like using Bush’s Vegetarian Baked Beans because the sugar content is a little lower than other varieties. You can use your favorite type of canned baked beans, just be mindful of the sugar quantity and how sweet you like your final baked beans to be.
- Recipe and photos updated in 2022. Original recipe called for 3lbs VanCamp's pork & beans instead of the Bush's Baked Beans.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Photos by Ashley McLaughlin
Krystal 06.28.2012
These looked so delicious that half way through reading it I got up and opened a can of bush’s baked beans I had in the cabinet. seriously…I just did that :0) I hardly ever eat baked beans but seriously these gave me an INSTANT craving. Now of course I only partially satisfied my craving with the can version, this homemade version is to be made asap!
Jill 06.28.2012
Yumm. Hyvee brand salt and vinegar kettle chips. I will eat them until my tonge is raw.
Amy 06.28.2012
Pop tarts. Yeah, not quality food at all but got some reason…
Chips. Particularly cheddar and sour cream and dill pickle.
And, cottage cheese. Healthy snack but not when you eat half a container in one sitting.
Lindsay Elmore 06.28.2012
Any willy wonka candy….runts, taffy, nerds….and soft pretzels in the microwave. Especially if we have jalapeño cheese dip. Naughty.
Katie @ Pop Culture Cuisine 06.28.2012
My weakness is totally anything sweet…cookies, cake, etc and also salty…so chips are pretty dangerous as well!
jad18 06.28.2012
Peanut butter M&Ms and saltwater taffy.
Trisha 06.28.2012
Ummm, these look amazing. Thanks Judy, whoever you are. ;) If there are chips in the house, they are not safe. I will eat them until I cannot move. Tortilla chips, pretzel crisps, pita chips, Wavy Lays; I don’t discriminate. I’ll demolish ’em all!
Brenda 06.28.2012
I can NOT have Nutella in this house. I say I’m buying it for the kids and then suddenly I’m standing there with a spoon…..
Amy 06.28.2012
I hate to be crude, but my husband is going on a week-long business trip in late July.
I don’t tend to eat beans when he’s around, due to my own, um, digestive issues, but I’m going to tell you right now that I’m going to make up a pan of this on Monday and eat them until Friday the week that he’s gone.
Allison 06.28.2012
My kitchen kryptonite is cheese crackers – goldfish, Cheez-Its, you name it. I can’t restrain myself when they are in the house, so I don’t buy them any more.
When I want baked beans, I always just buy a can of Bush’s baked beans. One of these times, I need to get motivated and actually MAKE baked beans! This recipe does look good.
Rachel 06.28.2012
Salt & Vinegar kettle chips. I can demolish a bag of them in less than 24 hours. Cincinnati chili is another one I can inhale, especially when it’s on top of a big plate of fries!
Andrea 06.28.2012
This looks delish! Love the idea of adding kielbasa!
As far as food that shouldn’t make it into my house (but often does)….mini-Snickers bars (courtesy of my Snickers-addicted fiance) and tortilla chips with guacamole. Guacamole is also a healthy snack, but I will eat the entire thing with half a bag of chips if left to my own devices.
Jennifer Kurka 06.28.2012
This sounds really great. We found this great recipe for baked beans a few years ago and it is pretty awesome too. Anytime we take it somewhere it disappears and people beg for the recipe:
Kristen 06.28.2012
This looks amazing!!!…. Well I am from the Chicago area….We would add all these things to beans…but also add giardiniera to give the beans a kick!!! ( I saw giardiniera at the Des Moines Costco last weekend)
Britt @ The Busy Bee Writes 06.28.2012
I found your blog while searching for a maid-rite recipe, and started to follow you. Today, I was just thinking that baked beans would be good this weekend, and voi la! That, in addition to the fact that I, too, cannot keep certain foods around the house AND the fact that you use the word “copious” (which I love), all make me very happy to have found your blog!
Kristin 06.28.2012
I have a problem with cereal. I could eat a whole box in a day or 2. Bad!
Lindsey 06.28.2012
Baked goods… cookies, cupcakes, muffins… they are gone instantly!
Lindsey 06.28.2012
Homemade cookies and ice cream!
Mandy 06.28.2012
Chips and ice cream. I can’t handle myself around either.
I’ve never even thought to make baked beans from scratch. I guess I always just listed it in my head as one of those foods that comes solely from cans. These looks so good, I’ll have to try it!
Megan 06.28.2012
Wavy Lays and Top the Tater — I will find myself opening the bag and dipping chips without even realizing what I’m doing. Not good.