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
Sarah 07.02.2012
I made Judy’s Beans yesterday! Oh M G! My husband is not a fan of sweet beans, but he LOVED these! I think the addition of the Kielbasa sausage is a great idea! It made a great sweet heat combination! This recipe makes a HUGE pan! Unless you are making it for a BBQ gathering or something I definitely recommend making a 1/2 recipe!
Peg 06.30.2012
Lays Original Potato Chips–no one can eat just one!
Friday Fav’s « This, That and the Other Thang 06.29.2012
[…] Kitchen Accessory: The Happy Spoon. Cuz everyone needs a little more motivation to turn their frown upside down. And really, who […]
Jennifer C 06.29.2012
Like Brenda, I can NOT have nutella in the house! I will eat it with a spoon, dip pretzels in it, make peanut butter & nutella sandwiches. And before I know it, its gone. :-/
My grandmother, who passed away in the late 80’s, made amazing homemade baked beans and brought them to every family function I can remember. When I got married I made it my mission to make my grandmothers baked beans from scratch. Took several tries, and my family ate A LOT of beans for a good month. I eventually mastered the recipe. And never made them again. Thanks for reminding me about that recipe, and I think I’m going to have to attempt it again for 4th of July. :))
Long Weekend Recipe Round Up « Diary of a Jewell 06.29.2012
[…] Iowa Girl Eats Baked Beans. If you don’t like beans too bad! I LOVE them! […]
Janice Carpenter 06.29.2012
Your baked beans look wonderful and I will have to try this recipe. I no longer put raw bacon on top because I just can’t tolerate all the fat that is rendered as the beans cook. Instead, I cook the bacon and crumble it and add it to baked beans now.
I would like to understand why there are times when a person’s willpower is strong as steel and there are times there is no willpower. What changes?
Julie 06.29.2012
Hopefully this isn’t TMI for you, but I find willpower fluctuations are related to PMS. That is, about a week before my period is scheduled, my cravings are RAGING! And the day it starts, it’s like a switch is flipped, & I’m totally fine – cravings vanish! It helps to know that during that week, that is what is causing them so I can stay strong. :)
Sarah 06.29.2012
Beans look awesome and where did you find the smiley spoon? That would be a huge hit at our house!!
Iowa Girl Eats 06.29.2012
A friend gave it to me from Target a couple years ago (around Christmas season)!
Friday Favorites + Fun Announcement | Iowa Girl Eats 06.29.2012
[…] of healthy eating and a healthy lifestyle is occasionally splurging on things like Dirt Cake and Baked Beans, which is why I occasionally post indulgent recipes too. Willpower is not infinite, and I find that […]
Noelle 06.29.2012
Dark chocolate M&M’s and salt & vinegar chips. I’m usually pretty good at self-control, but with this stuff. Forget. it. I become a total glutton.
Jill 06.29.2012
2 spoon comments: I love that cute smiley face spoon!
Also, I think it’s cute you eat everything with that little asian soup spoon. :)
I can. not. keep chips in the house. I will sit there and eat them without even realizing I’m doing it. Along with chips, I can eat a whole jar of salsa in one sitting, it’s bad!
Sharron 06.29.2012
HELP! A small can of crushed pineapple is how many ounces?
I have a hard time with proportions of ingredients [that’s why I love when you photograph the ingredients in their packaging]. I guess I’m either a visual person or I’m still frustrated with a recipe that I have — it calls for a ten cent Hershey bar![Needless to say, both the recipe and I are very old!]
Laura @ The Salty Kitchen 06.29.2012
Seriously? These beans look so freakin’ good. I think these might be my kryptonite now! They just might take the place of chips, salsa, and Ranch……
Kristin from MN 06.29.2012
I lose control around leftover pizza, baked goods, leftover desserts, my favorite schwan’s ice cream, and trader joe’s cookie butter!
Lindsay @ Typically Late 06.29.2012
A) I am the SAME WAY about foods that cannot be kept in the house. Salt & vinegar chips are my kryptonite. It’s not right.
B) I want these beans RIGHT NOW. And that’s not a normal craving/demand for 9:50 AM. But seriously. Amazing!
Taylor H 06.29.2012
These beans look amazing and I can’t wait to make them.
No ice cream, cereal, or goldfish in my house. No self restraint with those items around.
Beth 06.29.2012
Oh – Salt and Vinegar kettle chips. Hands down. Started as a pregnancy craving and I still love them so much!
And watermelon – it’s all water and so addicting when it’s hot outside!
Carrie 06.29.2012
Oreos. I wish I could only eat 2 or 3 at a time!
Sara {Home is Where the Cookies Are} 06.29.2012
Ummmm, yeah. These have calorie-laden danger written all over them!! They look delicious!
Tom 06.29.2012
3 words, extra pork products
Lisa L 06.28.2012
Doritos!
I am making these beans for camping this weekend.