baked beans canned beans recipe

Written ByJenny Smyth Posted on
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The Best baked beans canned beans recipe

I love a good baked beans recipe, and this one with canned beans is a staple in our household. It’s a classic dish that reminds me of family gatherings and comfort food at its finest. The combination of canned beans and a rich, savory sauce creates a hearty and satisfying meal that the whole family enjoys.

This recipe is perfect for a weekday dinner or a weekend barbecue, and it’s always a hit with my kids. One of the best things about this baked beans recipe is how versatile it is. You can serve it as a main dish or a side, and it pairs well with a variety of other foods.

For example, I often serve it with grilled chicken or a juicy burger. It’s also great on its own with a side of cornbread. The health benefits of this dish are also noteworthy.

Beans are a great source of protein and fiber, making them a nutritious addition to any meal. Plus, they’re budget-friendly, which is always a plus. The recipe is easy to customize, so feel free to add your favorite spices or vegetables to make it your own.

I often add a bit of bacon or ham for extra flavor, and sometimes I throw in some diced bell peppers or onions for added crunch. The best part about this recipe is how simple it is to make. Even if you’re short on time, you can have a delicious and satisfying meal on the table in no time.

It’s a great way to get your family to eat more beans, which are packed with nutrients like iron and potassium. Plus, the slow cooking process brings out the flavors and makes the beans tender and easy to digest.

Easy Baked Beans with Canned Beans

4.8 from 1375 votes

This recipe for baked beans using canned beans is a classic comfort food that’s easy to make and packed with flavor. It’s perfect for a family dinner or a potluck.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 4 servingsCuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beans

1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed

For the Sauce

1 medium onion, finely chopped
2 cloves garlic, minced
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2In a large pot, combine the pinto beans, kidney beans, and black beans.
Set aside.
3In a separate bowl, mix together the finely chopped onion, minced garlic, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, chili powder, salt, and pepper.
4This will be your sauce.
5Pour the sauce mixture over the beans and stir well to ensure the beans are evenly coated.
6Cover the pot and place it in the preheated oven.
7Cook for 1 hour and 30 minutes, stirring every 30 minutes to prevent the beans from sticking to the bottom of the pot.
8Check the beans for doneness.
9They should be tender and the sauce should be thick and bubbly.
10If the sauce is too thick, add a bit of water and stir well.
11If it’s too thin, let it cook for a bit longer to reduce the liquid.
12Once the beans are cooked to your liking, remove the pot from the oven and let it cool for a few minutes.
13This will allow the flavors to meld together and the sauce to thicken slightly.

🔧Equipment

Large pot
Wooden spoon
Oven
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 2g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 65g🥦Dietary Fiber: 15g🍬Sugars: 12g🥩Protein: 20g

📝Notes

You can add a bit of bacon or ham for extra flavor and protein. Add some diced bell peppers or onions for added crunch.

This baked beans recipe with canned beans is a family favorite that’s sure to please. It’s easy to make, delicious, and packed with nutrients. Plus, it’s budget-friendly and versatile, making it a great option for any occasion.

Whether you’re serving it as a main dish or a side, it’s sure to be a hit. I often double the recipe for family gatherings, and it always disappears quickly. It’s a great way to feed a crowd without breaking the bank.

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months, making it a convenient meal to have on hand. You can reheat it gently in the oven or on the stovetop, adding a bit of water if needed. I often serve it with a side of cornbread or a juicy burger.

It’s a comforting dish that’s perfect for any time of year.

❓ Frequently Asked Questions About Baked Beans with Canned Beans

Can I use different types of beans?

Yes, you can use any combination of canned beans you prefer. Just make sure to drain and rinse them before using.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I freeze leftover baked beans?

Yes, baked beans freeze well. Allow them to cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I make this recipe vegetarian?

Yes, this recipe is naturally vegetarian. If you want to make it vegan, just ensure that the Worcestershire sauce you use is vegan-friendly.

How long can I store baked beans in the refrigerator?

You can store baked beans in the refrigerator for up to 5 days. Reheat gently in the oven or on the stovetop, adding a bit of water if needed to reach your desired consistency.

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