baked beans with canned beans recipe

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

I’ve been making baked beans with canned beans for years, and it’s a recipe that never fails to impress my family. The first time I tried it, I was a bit skeptical about using canned beans instead of fresh ones, but the result was surprisingly good.

Now, I make it for every family gathering and special occasion. It’s a simple recipe that requires minimal ingredients and effort, yet it’s packed with flavor and nutrients.

The best part is that it’s incredibly versatile – you can serve it as a side dish, use it as a topping for burgers or hot dogs, or even make it into a main course by serving it over rice or with some crusty bread on the side. My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s easy to make and always turns out delicious.

Plus, it’s a great way to get them involved in cooking without having to worry about complicated techniques or ingredients.

Quick Baked Beans from Canned Beans

4.8 from 1334 votes

This recipe transforms canned beans into rich, savory baked beans with a sweet and tangy sauce. It is ready in under an hour and makes a perfect side dish for barbecues or a hearty breakfast.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Baked Beans

2 cans (15 oz each) cannellini or navy beans, drained and rinsed
1/2 cup ketchup
1/4 cup maple syrup or brown sugar
2 tablespoons molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup water
1 small onion, finely diced
2 cloves garlic, minced
2 slices bacon, chopped (optional)

👨‍🍳Directions

1Preheat your oven to 350°F.
2In a medium saucepan over medium heat, cook the chopped bacon until crispy, about 5 minutes, then remove with a slotted spoon and set aside.
3If not using bacon, heat 1 tablespoon of oil in the pan.
4Add the diced onion to the pan and cook until softened, about 4 minutes, stirring occasionally.
5Stir in the minced garlic and cook for 30 seconds until fragrant.
6Add the ketchup, maple syrup, molasses, apple cider vinegar, Worcestershire sauce, mustard, smoked paprika, black pepper, salt, and water to the pan.
7Stir well to combine and bring the sauce to a gentle simmer over medium heat.
8Fold in the drained beans and the cooked bacon (if using) until evenly coated.
9Transfer the mixture to an oven-safe dish if you prefer a thicker consistency, or leave it in the saucepan.
10Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and thickened to your liking.
11The beans should be tender and the top slightly caramelized.
12Let them rest for 5 minutes before serving.

🔧Equipment

Medium saucepan or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Oven-safe dish (if baking)

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 2g❤️Cholesterol: 10mg🧂Sodium: 620mg🌾Total Carbs: 48g🥦Dietary Fiber: 8g🍬Sugars: 18g🥩Protein: 11g

📝Notes

For a vegetarian version, omit the bacon and use 1 tablespoon of olive oil. You can also add a pinch of cayenne pepper for heat. These beans taste even better the next day after the flavors meld.

Watch Video Of How Quick Baked Beans from Canned Beans Works

Leftover baked beans store beautifully in the fridge for up to five days, and they actually taste even better the next day. To reheat, just warm them on the stovetop over medium low heat, stirring occasionally, or microwave them in a covered bowl until hot.

If the sauce seems too thick, add a splash of water or broth to loosen it up. For serving, I love to pile these beans on a toasted bun for a quick sloppy joe style sandwich, or spoon them over a baked potato with a little shredded cheese.

They also make a great topping for nachos or a simple side alongside scrambled eggs for breakfast. This recipe is always a good idea for any occasion and works perfectly for family gatherings because it is easy to double and everyone loves it.

❓ Frequently Asked Questions About Quick Baked Beans from Canned Beans

Q: What is the difference between baked beans made with canned beans and those made from scratch?

The main difference is that using canned beans saves you time and effort, while also providing a consistent flavor and texture.

Q: Can I use different types of canned beans, such as kidney beans or black beans?

Yes, you can experiment with different types of canned beans to find the one you like best.

Q: How do I ensure that my baked beans are not too sweet or too salty?

You can adjust the amount of brown sugar and salt to taste.

Q: Can I make baked beans ahead of time and refrigerate or freeze them?

Yes, you can make baked beans ahead of time and store them in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Do I need to add any additional spices or herbs to give my baked beans more flavor?

No, the recipe is quite flavorful on its own, but you can add your favorite spices or herbs if you like.

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