Semi-Homemade Baked Beans

Keep all of the flavor but lose all of the work in this easy version of the classic barbecue side dish. It's a gluten free baked beans recipe that's the hit of every summer cookout!
Course Side Dish
Cuisine American
Keyword baked beans recipe, gluten free side dishes, potluck recipes, semi-homemade baked beans
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 219kcal
Author Brianne @ Cupcakes & Kale Chips


  • 28 oz canned baked beans (I use Bush's Vegetarian Baked Beans)
  • 3/4 cup ketchup
  • 1/4 cup spicy brown mustard
  • 2 Tablespoons molasses
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1 small white onion, minced
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup brown sugar (optional)


  • If you have several hours to bake your beans, preheat the oven to 250°F. If you only have thirty minutes to an hour, set it to 350°F. Additionally, you can also cook the beans on the grill.
  • Drain all of the liquid from the can of baked beans into a measuring cup. Make note of the amount of liquid and discard. This is the amount of ketchup you will use.
  • Place the beans in the large bowl and add ketchup (an equal amount to the quantity of baked beans liquid you discarded, about 3/4 cup), mustard, molasses, salt, dry mustard, pepper, onion, and bacon, and stir to combine.
  • Transfer to a ceramic casserole dish (or disposable aluminum pan for cooking on the grill or bringing to a barbecue where you may not get your dish back), and bake for at least 1-2 hours at 250°F, or at least 30 minutes-1 hour at 350°F or on the grill, until heather through and thick and bubbly. The lower and longer you bake them, the better.



This recipe can easily be doubled.


Serving: 0.5cup | Calories: 219kcal | Carbohydrates: 42g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1088mg | Potassium: 534mg | Fiber: 6g | Sugar: 22g | Vitamin A: 295IU | Vitamin C: 2.2mg | Calcium: 72mg | Iron: 2.2mg