Judy’s Baked Beans got a glow up!
If you’re a long time reader of IGE then you know there’s room for just one baked bean recipe on this site: Judy’s Baked Beans, aka the best baked beans EVER. I’ve been eating these epic, oven baked beans since I was a kid, and shared the dish here on the mothership over a decade ago.
It is HIGH time this signature, practically heirloom recipe got another chance to shine in the spotlight!
Watch How to Make Them
Why You’ll Love Them
Take one bite and you’ll understand why these baked beans deserve the title of “best ever”.
- Savory + Sweet: these beans have the perfect balance of savory and sweet.
- Canned beans: there’s no soaking nor cooking dried beans required, as we utilize canned beans as the base of this easy side dish. I guess you could call them kicked up canned baked beans!
- Pour and bake: all you need to do is pour the ingredients into a casserole dish, top with bacon and ketchup, then send her into the oven. Prep up to several days ahead of time, if you like!
How Do You Make Baked Beans Taste Better?
Personally I love canned baked beans, especially Bush’s brand, which is what I recommend you use in this easy baked beans recipe. The canned beans are combined with diced kielbasa, smoky steak sauce, brown sugar, and bacon then baked low and slow for a couple of hours.
The top becomes lacquered and caramelized, while the beans below become permeated with flavor. It’s a truly luscious and irresistible side dish that we make over and over again in the summertime. No summer holiday, potluck, birthday, nor BBQ is complete without a pan of these particular baked beans.
Ingredients Needed
- Baked beans: canned baked beans form the base of these kicked up canned baked beans. I love Bush’s Vegetarian Baked Beans because they’re a little lower in sugar than other varieties.
- Kielbasa: Diced kielbasa added to the mix is a nod to “franks and beans”. They’re my favorite part of the recipe. Johnsonville brand is gluten free.
- Crushed pineapple: select the kind packed in its own juices, vs heavy syrup, then use the lid to push down and drain away the juices before adding to the recipe.
- Onion: a diced onion adds savory spice to the baked bean mixture.
- Brown sugar: brown sugar adds sweetness and depth of flavor thanks to the molasses inside.
- Steak sauce and yellow mustard: steak sauce and mustard add savory flavor and tang to balance out the sweetness of the pineapple and brown sugar.
- Bacon: bacon slices cover the top and permeate the beans with luscious, bacon flavor while the dish bakes. The beans surprisingly don’t taste extremely bacon-y — it just adds to the overall flavor of the dish.
- Ketchup: I slather the top of the bacon with ketchup which caramelizes in the oven while the beans bake low and slow. It not only adds to the gorgeousness of the dish, but the flavor too.
They’re Freezer Friendly Too!
Although we usually serve these oven baked beans for family get togethers, sometimes I want to make them just for our immediate family of five, so I’ll bake half the recipe then freeze the other half to make another time.
- How to freeze: assemble the beans according to the recipe, stopping short of baking, then cover with saran wrap, and then foil, and freeze. Thaw for 24 hours in the refrigerator then bake like normal.
- FYI: You may not need the entire recommended bake time if you’re baking a half batch vs full batch.
Whether this is your first or 100th time make the best baked beans ever, I know you’ll love each and every bite of this craveable side dish!
How to Make this Recipe
Step 1: Slightly drain the 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 almost all of the liquid that sits on top of each can. This will ensure your baked beans don’t turn out soupy.
Step 2: Combine with other ingredients.
Add the beans to a large mixing bowl with diced kielbasa, crushed pineapple, minced onion, brown sugar, steak sauce, and mustard the stir well to combine.
Step 3: Top with 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. You’ll want regular or center cut, not thick cut, and I usually use about 3/4 of a full pack of bacon.
Finally, slather ketchup over the top of the bacon with the back of a spoon.
Step 4: Bake.
Bake the beans for 2 – 2-1/2 hours at 250 degrees until the bacon is deeply caramelized and the beans are bubbling. Let the beans sit and thicken slightly for up to 30 minutes before scooping and devouring.
Oh my gosh, just looking at this photo makes me so happy. These baked beans screams summer to me, and I hope you, like my family, enjoy them as often as possible until the sun sets on this glorious season. Enjoy!
More Summer Side Dish Staples
- Gluten Free Potato Salad
- The BEST Pasta Salad
- Mojito Fruit 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. These old fashioned beans 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 with kielbasa, pineapple, onions, brown sugar, steak sauce, and mustard then stir until well 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 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.
Nicole 02.18.2015
Hi,
Haven’t tried this recipe yet but plan on serving it for my son’s 2ND bday this weekend .. do u have a recipe for making this in bulk or is it safe just to 4x all ingredients to make 4x the servings?
Thank you
Nicole
Kristin 02.22.2015
Hey Nicole! I might drain a little bit more of the liquid from the pork and beans if you’re quading the recipe, just so it doesn’t get too soupy.
Kirsten 07.18.2014
Hi Kristin! Making these tomorrow… Can’t wait! What size can of pineapple do you use? I’ve got one but I think it might be too large and don’t want to over-pineapple these babies. Thanks!
Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette | Iowa Girl Eats 07.16.2014
[…] knows what he likes. After some thought, I chose summer sausage with cheese and crackers, and also Judy’s Baked Beans. I […]
Jamie 07.04.2014
The only baked beans I do now. Excellent. Have shared with family and friends.
Tricia 06.30.2014
I made these this past weekend for friends and WOW these are every bit as good as you said they would be. I plan to make them again this coming weekend for family but I’m gonna try it in the crockpot this time b/c of tiny cabin/hot oven/tons of people issues. :) Hope it works out!!! :)
Jenni 06.27.2014
I LOVE Pastries! What type of “steak sauce” did you use on Judy’s Baked Beans?
Kristin 06.28.2014
A1!
Ultimate Red Skinned Potato Salad (Mayo Free!) | Iowa Girl Eats 05.19.2014
[…] eat much of the spread and had my own pity party that my favorite summertime staples like Judy’s Baked Beans and Classic Potato Salad, which my sweet Mom DID make with gluten-free ingredients, still […]
Merrilee 03.08.2014
I just made them for the second time and boy do they smell yummy!!! I can’t wait til they are done!. Made them for a superbowl party. I love baked beans and this is a fabulous recipe. I guess you could make them without the bacon but it really adds to the whole thing.
Me and Julio | little duplex on the prairie 07.08.2013
[…] Fourth of July was fun, and rather than allow it to pass unnoticed like Easter, I bought a charcoal grill and asked my husband to do the honors. We had some friends over for hamburgers, hot dogs, potato salad and baked beans, and I made a red and blue cake that Josh said was pink and turquoise. The baked beans were probably everyone’s favorite, although the cake was certainly good. I used this recipe: […]
Kathleen 06.30.2013
Have you tried making this recipe in the crock pot or toaster oven? Just wondering if I can avoid turning on the oven for so long during these hot days!!
Iowa Girl Eats 07.01.2013
I haven’t! I imagine they’d be fine in the crock pot, just wouldn’t get that crusty glazed top.
Heather 06.30.2013
I heart this baked bean recipe, but wondering if I can make it without the bacon and, if so, how does that change the baking time? Thanks so much!!
Iowa Girl Eats 07.01.2013
I’ve never tried it without the bacon, and the flavor would change but would still most likely be delicious. I might cut back on the sugar a bit as the bacon helps balance the sweet flavor out.
Janice 06.28.2013
when you say steak sauce…is that like Heinz 57 or more like A1?
Iowa Girl Eats 06.28.2013
A1!
Liz 06.27.2013
I know I’m going to love these. So easy. Thanks
Mary 05.24.2013
Thank you for posting this recipe. Made them tonight and everyone loved them. Perfect combination of flavors. Will use this rcipe from now on.
Liz 05.23.2013
I have so many bean recipes, but I couldn’t resist this one. Everything I like. Thank you.
Tracy 10.14.2012
Made the baked beans yesterday. Everyone loved them! Fun to make and delicious. Thanks for the recipe!
Christine 07.15.2012
Thank you for this recipe!! Went perfect with Alton Bowns backyard BBQ ribs tonight. II added a shot of hot sauce and it gave the perfect balance of sweet and heat.. We loved the addition of bacon and kielbasa! Yumyum!!
Friday Favorites + The Big 2-9 | Iowa Girl Eats 07.06.2012
[…] requested a simple summer BBQ with cheeseburgers, Judy’s Baked Beans, Mom’s Potato Salad, and fresh […]
Concrete Texas 07.03.2012
a different idea for beans… and they sound like a great idea for a potluck BBQ!
Lena 07.02.2012
GAH!! I LOVE Summer Sausage AND Cheddar & Sour Cream Ruffles. Lovely sodium overloads!!!