Easy Baked Beans Recipe From Canned Beans — tastes homemade
Three cans of beans baked in a thick brown sugar, molasses and mustard sauce with crispy beef bacon. Ten minutes of work, one hour in the oven, and they taste slow-cooked.
- 10 minutes hands-on
- Oven, stove or slow cooker
- 1 can to a crowd
- Printable card
This baked beans recipe using canned beans turns three ordinary cans into the thick, smoky, sweet-and-tangy beans of a backyard barbecue. Below: the oven recipe, a stovetop shortcut, which canned beans work best, amounts up to a 1-gallon can and six variations.
Quick answer
For baked beans using canned beans, crisp 4 slices of beef bacon with a diced onion, then stir in ⅓ cup brown sugar, ketchup, molasses, mustard and Worcestershire. Add 3 undrained cans of beans and bake uncovered at 350°F for 45 minutes to 1 hour, until thick and bubbling.
Baked beans from canned beans in a Dutch oven: a thick, glossy sauce with crispy beef bacon and soft onion.
Why These Baked Beans from Canned Beans Taste Homemade
Tastes slow-cooked in an hour
Molasses, brown sugar and smoked paprika give the deep, all-afternoon flavor of from-scratch beans without soaking or a 6-hour bake.
Baked, not just warmed
An hour uncovered in the oven reduces the canned sauce until it is thick and glossy, with caramelized edges you never get in a saucepan.
Sweet, tangy and smoky
Mustard and a teaspoon of vinegar cut the sweetness, so the beans taste balanced instead of candy-sweet.
Halal-friendly and flexible
Beef or turkey bacon gives the smoky crunch, and the beans are just as good with no bacon at all.
Ingredients for Baked Beans Using Canned Beans
The whole list: canned beans, brown sugar, molasses, ketchup, mustard, cider vinegar, onion, smoked paprika and beef bacon.
Canned beans: the base
Three 15 to 16 oz cans, sauce and all. The canned sauce is the start of the baking sauce.
Brown sugar and molasses: the depth
A third of a cup of brown sugar and 2 tablespoons of molasses give the dark, rich sweetness.
Ketchup and mustard: the tang
Tomato body from ketchup and brightness from yellow mustard keep it balanced.
Worcestershire and vinegar: the savory edge
A tablespoon of Worcestershire and a teaspoon of cider vinegar make it taste homemade.
Smoked paprika: the smoke
Half a teaspoon gives a gentle, barbecue-pit smokiness without any pork.
Beef bacon and onion: the texture
Crispy beef or turkey bacon and soft, golden onion in every spoonful.
Easy Baked Beans Recipe Using Canned Beans
The card is set for 3 cans, 6 to 8 servings. Tap a size, from a single can to a 1-gallon can, and every amount updates.
Baked Beans from Canned Beans
Three cans of beans baked in a thick brown sugar, molasses and mustard sauce with crispy beef bacon and soft onion. Ten minutes of work and the oven does the rest. Tap a size and every amount updates.
How many cans?
Ingredients
The beans- 1 can3 cans6 cansone #10 can (about 7 cans) vegetarian baked beans or navy beans in sauce (15 to 16 oz cans), undrained
- 2 slices4 slices8 slices10 slices beef bacon or turkey bacon, chopped (optional)
- ¼1 small1 large2 large onion, finely diced
- 2 tbsp⅓ cup⅔ cup¾ cup packed brown sugar
- 1½ tbsp¼ cup½ cup⅔ cup ketchup
- 2 tsp2 tbsp¼ cup5 tbsp molasses
- 1 tsp1 tbsp2 tbsp2½ tbsp yellow mustard
- 1 tsp1 tbsp2 tbsp2½ tbsp Worcestershire sauce
- ½ tsp1 tsp2 tsp2½ tsp apple cider vinegar
- ¼ tsp½ tsp1 tsp1¼ tsp smoked paprika
- pinch¼ tsp½ tsp½ tsp black pepper
Which beans: canned vegetarian baked beans or navy beans in tomato sauce give the best result. Many cans labelled “pork and beans” contain pork, so check the label. Plain canned beans work too; see the table below for the extra sauce they need.
Instructions
Heat the oven
Heat the oven to 350°F (175°C).
Crisp the bacon and onion
Cook the chopped beef or turkey bacon in an oven-safe skillet or Dutch oven over medium heat until crisp, 5 to 6 minutes. Lift out half for the top. Add the onion to the pan and cook 5 minutes until soft and golden.
Stir in the sauce
Add the brown sugar, ketchup, molasses, mustard, Worcestershire, vinegar, smoked paprika and pepper. Stir 1 minute until the sugar melts.
Add the beans
Pour in the canned beans with their sauce. Do not drain them. Stir gently until coated and bring to a simmer.
Bake uncovered
Scatter the reserved bacon over the top and bake uncovered for 45 minutes to 1 hour, until the sauce is thick, glossy and bubbling at the edges with a darker, caramelized top.
Rest and serve
Let the beans stand 10 minutes; the sauce thickens more as it cools. Serve hot.
Crisping the beef bacon and softening the onion builds the flavor base before the sauce and beans go in.
Tools for Baked Beans from Canned Beans
One oven-safe pan is enough. These make browning, baking, carrying and serving a big batch easier.
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Lodge 6-Quart Enameled Dutch Oven
Crisp the bacon, build the sauce and bake the beans in one pot; enamel cleans up easily after the sugary sauce.
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Lodge 12-Inch Cast Iron Skillet
Oven-safe, so a 3-can batch goes straight from stovetop to oven.
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Pyrex Deep 9×13 Dish with Lid
Holds a 6-can batch, and the snap lid makes it ready for a cookout.
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Manual Can Opener
Three to seven cans per batch; a smooth opener makes quick work of them.
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Crock-Pot 7-Quart Slow Cooker
For the slow cooker method and for keeping a big batch warm at a party.
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Rachael Ray Insulated Casserole Carrier
Carries the hot 9×13 to a barbecue or potluck without spills.
Check Price on Amazon →Which Canned Beans to Use
The best canned baked beans recipe starts with the right can. Beans already in sauce need nothing extra; plain beans need a little more tomato:
| Canned beans | Drain? | Adjust the sauce | Notes |
|---|---|---|---|
| Canned beansVegetarian baked beans | Drain?Do not drain | Adjust the sauceUse as written | NotesThe best, easiest base |
| Canned beansNavy or great northern beans | Drain?Drain and rinse | Adjust the sauceAdd ½ cup tomato sauce and ¼ cup water | NotesClassic small white bean |
| Canned beansPinto beans | Drain?Drain and rinse | Adjust the sauceAdd ½ cup tomato sauce | NotesCreamy, great for cowboy beans |
| Canned beansKidney or black beans | Drain?Drain and rinse | Adjust the sauceAdd ½ cup tomato sauce | NotesFirmer; best mixed half and half with white beans |
| Canned beansPork and beans | Drain?Check the label | Adjust the sauceNot halal when made with pork | NotesSwap for vegetarian baked beans |
Oven, Stovetop, Slow Cooker or Grill
The oven gives the thickest, most caramelized beans. The other methods use the same ingredients:
| Method | Time | Result |
|---|---|---|
| MethodOven (best) | Time350°F, uncovered, 45 to 60 minutes | ResultThick, glossy, caramelized top |
| MethodStovetop (in a pan) | TimeSimmer on medium-low 15 to 20 minutes, stirring | ResultSaucier; fast weeknight side |
| MethodSlow cooker | TimeLOW 4 hours or HIGH 2 hours, lid ajar the last 30 minutes | ResultHands-off for parties |
| MethodGrill | TimeFoil pan over indirect heat, lid closed, 45 minutes | ResultExtra smoky for cookouts |
Baked Beans for a Crowd
As a side dish, plan about ½ cup of beans per person. Keep the sauce ratios from the card and give bigger pans more time:
| People | Cans | Pan | Bake at 350°F |
|---|---|---|---|
| People2 to 3 | Cans1 can | PanSmall skillet | Bake at 350°F35 to 40 min |
| People6 to 8 | Cans3 cans | Pan10-inch skillet or 3-qt dish | Bake at 350°F45 to 60 min |
| People14 to 16 | Cans6 cans | Pan9×13 or 6-qt Dutch oven | Bake at 350°F60 to 75 min |
| PeopleAbout 25 | CansOne #10 (1-gallon) can | PanTwo 9×13 pans or a roaster | Bake at 350°F75 to 90 min |
Six Ways to Make Baked Beans from a Can
Same pantry sauce, different finish. Tap a version:
Cowboy Baked Beans with Ground Beef
Brown 1 lb ground beef with the onion, drain, then stir it in with the beans. Add ½ cup barbecue sauce and use pinto or mixed beans. A full meal for 8; serve with cornbread.
Cheesy Baked Beans
Bake as written, then scatter 1 cup shredded sharp cheddar over the top for the last 10 minutes until melted and bubbly. Great with a little sliced jalapeño.
BBQ Baked Beans
Replace the ketchup with ½ cup of your favorite barbecue sauce and cut the brown sugar to ¼ cup. Smoky, tangy and made for brisket or burgers.
Maple Baked Beans
Swap the molasses and half the brown sugar for 3 tablespoons of pure maple syrup. Lighter in color, gently sweet and lovely with roast chicken.
Spicy Baked Beans
Add 1 diced jalapeño with the onion and ¼ teaspoon cayenne or 1 chopped chipotle in adobo with the sauce. Taste and add heat gradually.
Vegetarian Baked Beans from a Can
Skip the bacon and cook the onion in 2 tablespoons of butter or oil. Increase the smoked paprika to ¾ teaspoon so the smoky flavor stays.
What to Serve with Baked Beans, and How to Store Them
A cookout plate: saucy baked beans with a grilled beef burger, cornbread and coleslaw.
Burgers and hot dogs
The classic cookout plate with beef franks or smash burgers.
Barbecue chicken or brisket
Sweet, smoky beans next to anything off the grill.
Cornbread
A wedge to mop up every bit of sauce.
Coleslaw and potato salad
Cold, crunchy sides that balance the rich beans.
Baked potatoes
Spoon them over a split jacket potato with cheese.
Breakfast plate
With eggs, beef sausage, grilled tomato and toast.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemToo runny | Likely causeBaked covered or not long enough | FixBake uncovered 15 minutes more; it also thickens as it rests |
| ProblemToo thick or dry | Likely causeBaked too long or too hot | FixStir in ¼ cup water or tomato sauce and cover for the last 10 minutes |
| ProblemToo sweet | Likely causeVery sweet canned beans | FixCut the brown sugar to ¼ cup; add another teaspoon of vinegar |
| ProblemBland | Likely causePlain beans without extra sauce | FixAdd the extra tomato sauce from the bean table and a pinch more salt and paprika |
| ProblemBurnt edges | Likely causeShallow pan or hot spot in the oven | FixUse a deeper dish and stir once halfway through |
| ProblemSoggy bacon | Likely causeBacon stirred in, not on top | FixKeep half the crisp bacon for the top, or add it after baking |
Storage and Reheating
| What | Where | How long |
|---|---|---|
| WhatBaked beans | WhereFridge, airtight | How longUp to 4 days |
| WhatBaked beans | WhereFreezer, airtight | How longUp to 3 months; thaw overnight in the fridge |
| WhatReheat | WhereOven at 325°F, covered, or a saucepan over medium-low | How longAdd a splash of water and stir until steaming hot (165°F) |
| WhatMake ahead | WhereAssemble the day before, chill unbaked | How longBake straight from the fridge, adding 15 minutes |
Nutrition (approximate, per serving)
Estimates for one of 7 servings of the 3-can batch with vegetarian baked beans and beef bacon.
Baked Beans from Canned Beans: FAQs
How do you make baked beans from canned beans?
Crisp a little beef bacon with a diced onion, stir in brown sugar, ketchup, molasses, mustard and Worcestershire, then add 3 undrained cans of beans. Bake uncovered at 350°F for 45 minutes to 1 hour until thick.
Do you drain canned beans for baked beans?
Not canned baked beans or beans in sauce; that sauce is part of the recipe. Do drain and rinse plain canned beans such as navy, pinto or kidney beans, then add the extra tomato sauce in the bean table.
What is the best canned bean for baked beans?
Canned vegetarian baked beans give the easiest, richest result. For plain beans, navy or great northern beans are the classic choice because they turn soft and creamy.
How long do you bake canned baked beans?
At 350°F, uncovered, for 45 minutes to 1 hour for 3 cans, until the sauce is thick and bubbling. Bigger batches in a 9×13 take 60 to 75 minutes.
Can I make baked beans on the stove?
Yes. After adding the beans, simmer them in the pan over medium-low heat for 15 to 20 minutes, stirring often, until thick. They are saucier than oven-baked beans but ready faster.
Can I make baked beans with canned black or kidney beans?
Yes. Drain and rinse them, add ½ cup tomato sauce and bake as written. They stay firmer than white beans, so mixing half black or kidney beans with half navy beans gives the best texture.
Are canned pork and beans halal?
Most pork and beans contain pork, so they are not halal. Use canned vegetarian baked beans or plain navy beans instead, and use beef or turkey bacon if you want bacon.
How do I make cowboy baked beans?
Brown 1 lb ground beef with the onion, drain, and stir it in with pinto or mixed beans and ½ cup barbecue sauce. Bake as written; it serves 8 as a main dish.
Can I make baked beans in a slow cooker?
Yes. Combine everything in the slow cooker and cook on LOW for 4 hours or HIGH for 2, leaving the lid slightly ajar for the last 30 minutes so the sauce thickens.
How do I make baked beans for a crowd?
Use one #10 (about 1 gallon) can or 7 regular cans with the #10 amounts on the card. Bake in two 9×13 pans or a roaster for 75 to 90 minutes, stirring once.
Can I make baked beans ahead?
Yes. Assemble them the day before and refrigerate unbaked, then bake straight from the fridge with 15 extra minutes. Baked leftovers keep 4 days in the fridge.
Can you freeze baked beans?
Yes, for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat with a splash of water until steaming hot.
What can I use instead of molasses?
Use an extra 2 tablespoons of dark brown sugar, or the same amount of maple syrup or date syrup. The beans will be a little lighter in color and flavor.
More Cookout Sides
Slaw, cornbread, potato salad and more for the barbecue table.
Cowboy Baked Beans
With ground beef and peppers. See the recipe → On the SideClassic Coleslaw
Cool and crunchy next to the beans. See the recipe → Cookout SideCorn Cornbread Casserole
Sweet, creamy and easy. See the recipe → Picnic ClassicDill Potato Salad
Fresh and tangy. See the recipe → Comfort SideBaked Mac and Cheese
No heavy cream needed. See the recipe → Party DipCowboy Caviar
Beans, corn and a zesty dressing. See the recipe →Three cans, a handful of pantry staples and an hour in the oven. The beans taste like they simmered all afternoon.
Pin this baked beans recipe using canned beans so the recipe and crowd sizes are ready for the next cookout.