Easy Baked Beans

Growing up, my neighborhood regularly hosted community picnics, yard sales, kickball tournaments, and barbecues. It was at one of these barbecues that I was introduced to the BEST baked beans I’d ever tasted. Smoky, savory, and creamy, with such bold flavors, I figured they’d simmered for hours.

When I asked for the recipe, I was let in on a secret: All that flavor takes less than an hour, and it starts with a can of… baked beans! After testing it, I’ve made my baked beans this way ever since for every summer cookout, potluck, and even holiday dinners. It takes just a little more effort, and you’ll never guess that the secret ingredient is canned baked beans.

These beans are still one of my most-requested gluten-free side dishes next to my Instant Pot BBQ ribs on game day.

Why This Easy Baked Beans Recipe Works

After all these years, I always go back to this genius hack for easy baked beans that taste like they were made from scratch. To answer the question, how do you get that cooked-all-day flavor without cooking all day? Here’s why it works so well:

• Canned beans are already full of flavor. Canned baked beans have already absorbed the seasonings from the sauce. This baked beans recipe simply drains the canned liquid and replaces it with something homemade and yummier.
• They come already cooked. Using canned beans means you don’t have to go through the time and labor of cooking dry beans. They’re already perfectly soft and tender.
• It’s easy to doctor them up. With a few easy swaps, these semi-homemade baked beans have a much bolder flavor and a deliciously richer, thicker, gooey mouthfeel.

Ingredients Needed

• Can of baked beans – You can choose your favorite. I usually use Bush’s, preferably the Vegetarian ones, but any will work. The trick is to drain and discard all of the liquid. I usually do this using a colander or sieve.
• Ketchup – Just enough to replace the bean liquid. Homemade ketchup is also a good option here.
• Spicy brown mustard – Feel free to use Dijon or yellow mustard if you prefer. I also add dry mustard powder to my recipe.
• Molasses – Adds that smoky sweetness. Any type of molasses will work, apart from blackstrap molasses, which is bitter.
• Onion – Yellow or mild white onion, chopped.
• Bacon – Cooked using your desired method and crumbled. You can omit the bacon for vegan or vegetarian baked beans.
• Brown sugar – An optional addition, if you like your baked beans sweeter.

Are Baked Beans Gluten-Free?

Many brands of canned baked beans are gluten-free, including Bush’s Baked Beans, which is the brand I typically use. Ensure that the rest of the ingredients you’re using are also free from gluten and cross-contamination if you’re making this recipe for anyone with celiac disease or gluten intolerance.

How to Make Canned Baked Beans Better

Doctored-up baked beans taste just as good, if not better than homemade, with a fraction of the effort. Here’s what you do.

• Drain the beans. Pour the canned beans into a wire mesh sieve over a bowl to drain the liquid off the beans. Discard the liquid. You can strain it into a measuring cup so you can replace the exact amount with ketchup, but I do give an approximate amount in the recipe.
• Replace the sauce. Next, add the drained beans and remaining ingredients to a bowl and stir everything together.

• Bake. Lastly, transfer the mixture to a ceramic casserole dish or an aluminum pan that has been lightly sprayed with cooking spray. You can bake these beans for 30 minutes to 1 hour at 350°F, or go low and slow for at least 1 to 2 hours at 250°F if you’d prefer them even thicker and richer. Another option is to cook them on the grill until heated through, thick, and bubbly.

What’s the Best Baking Dish to Use?

Baking in a casserole dish gives these easy baked beans the best flavor and texture. And while you only need to get them hot and allow for the onion to get tender, leaving the beans in a low oven for as long as possible will really let the flavors intensify.

However, you can cook them in an aluminum pan if you are bringing them to an event and don’t want to worry about retrieving your dish. Just throw them in the oven or on the grill until they are hot.

Can I Make This in the Crock Pot or Instant Pot?

Yes, you can cook these baked beans in the slow cooker on Low for 4-6 hours. Or pour them into your Instant Pot. Close the lid and vent, then set it to cook on Manual or High for 4 minutes. Once it comes to pressure and the cooking time is complete, perform a Quick Release.

Make Baked Beans in Advance

Yes. To make this recipe ahead, you can mix all of the ingredients, then keep them covered in the refrigerator overnight. You’ll either want to let them warm up a bit or add a little extra cooking time to be sure they get nice and hot.

Storing and Reheating Leftovers

• Refrigerate. Any leftovers can be kept covered in the refrigerator for up to 4 days.
• Reheat. Leftover baked beans can be reheated by keeping them in their original baking dish and popping them back into the oven until they are hot. You can also microwave them or transfer them to a pot and warm them through on the stove.
• Freeze. If tightly wrapped, baked beans can be frozen for up to two months. Just be sure to thaw overnight in the refrigerator before reheating as directed above.

What to Serve with These Easy Baked Beans

It’s time to make it a meal! Baked beans make a delicious side dish with almost anything you want to serve them with. But some of my favorite main dishes are barbecue and picnic classics, especially when you pair the meal with potato salad and coleslaw:

• Instant Pot BBQ Pulled Pork
• Air Fryer Fried Chicken
• Buffalo Hot Dogs
• Grilled Flat Iron Steak
• Maple Dijon Chicken Foil Packs

More Easy Barbecue Side Dishes

• Maple Dijon Coleslaw
• No-Mayo Deviled Eggs
• Bacon and Blue Cheese Potato Salad
• Hawaiian Pineapple Coleslaw
• Macaroni Salad (gluten-free option)