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
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!!!