Transform humble canned baked beans into a show-stopping side dish with our Ultimate Kicked-Up Canned Baked Beans recipe! Perfect for your next barbecue, picnic, or potluck, this easy recipe takes store-bought beans and elevates them with smoky bacon, caramelized onions, and a rich, tangy sauce. Discover how to make canned baked beans better and impress your guests with this incredibly flavorful, budget-friendly dish that's sure to be a crowd-pleaser.
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Why You'll Want to Make Ultimate Kicked-Up Canned Baked Beans
- Level Up Canned Convenience: Love the ease of canned beans but crave more flavor? This recipe takes canned beans to the next level, transforming them into a restaurant-worthy side dish.
- Flavor Explosion: Spice up your life (and your side dish) with a symphony of tastes! From smoky to savory, this recipe adds depth and complexity, making your baked beans the star of the show.
- Perfect for Any Occasion: These kicked-up beans are a crowd-pleaser, perfect for barbecues, potlucks, weeknight dinners, or even a fancy game-day spread.
- Budget-Friendly: Canned beans are a cost-effective protein source. This recipe stretches your grocery budget further by transforming an affordable ingredient into a gourmet side dish.
Ingredients - Here's What You'll Need
Steps to Make Ultimate Kicked-Up Canned Baked Beans
- Preheat oven to 350°F. Without separating the slices of bacon, cut the pound in half vertically. Dice one-half into thin strips. Then, cut the other half in half again - resulting in approximately 2-inch pieces. Fry the 2-inch pieces in a large skillet over medium-high heat for about 2 minutes per side. Do not fry it crispy brown. Only par-cook it long enough to render most of the fat out. Then transfer to a paper towel-lined plate and set aside.
- Next, add the diced bacon to the skillet and cook until crispy, about 8-10 minutes. Then transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease.
- Add the 2 tablespoons of bacon grease to a 5-qt dutch oven set over medium high heat. When the grease begins to shimmer, add the minced onion and cook, stirring occasionally for 5-7 minutes.
- Add the garlic and cook for about a minute until it becomes fragrant.
- Then, add the light brown sugar, molasses, and apple cider vinegar. Stir everything together and bring to a simmer.
- Next, add the ketchup, barbecue sauce, yellow mustard, and Worcestershire sauce. Stir everything together until well combined and bring to a boil.
- Open the cans of pork and beans and drain them in a colander set in your sink, but DO NOT rinse them. Once the beans are drained, add them to the boiling sauce. Stir them until the beans are completely covered and bring to a boil.
- Then, add the diced bacon and stir into the saucy beans.
- Spray a 3-qt baking dish with non-stick cooking spray, then add the bean mixture.
- Place the par-cooked pieces of bacon on top of the beans. Bake uncovered in a 350°F oven for 30-45 minutes or until bubbly.
- Remove from the oven and allow to cool for 5 minutes before serving.
Say goodbye to bland canned beans and hello to a new family favorite! Our Ultimate Kicked-Up Canned Baked Beans truly live up to their name, delivering a sweet, savory, and smoky experience that's miles beyond the can. Whether you're a seasoned cook or just starting, this simple recipe for doctored-up baked beans ensures a delicious outcome every time. Give this ultimate side dish a try and watch it disappear from the table!
Frequently Asked Questions
For this recipe, stick to basic Pork and Beans in Tomato Sauce, I used Van Camp's. Avoid varieties with strong flavors like hickory smoke or maple, as they might clash with the added ingredients.
Love the heat? Add a pinch of cayenne pepper, a few dashes of hot sauce, or diced jalapeños to your liking.
You sure can! Simply prepare the bean mixture according to the recipe, stopping short of baking it, and store it in an airtight container in the refrigerator for up to 2 days. Let the beans come to room temperature before baking according to recipe directions. You may need to add a few extra minutes of baking time.
These beans are even tastier the next day! Use leftovers in scrambled eggs, top nachos, add them to chili, or incorporate them into a breakfast burrito.
Recipe Tips and Tricks
- Leftover Love: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They may thicken slightly as they cool, but you can easily thin them out with a splash of water or broth when reheating.
- Freezing Leftovers: Cooked beans can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat.
- Make Ahead Magic: These beans are fantastic made a day in advance! The flavors meld and deepen overnight. Simply cool the cooked beans to room temperature, then transfer them to an airtight container, and place them in the refrigerator. When you're ready to serve the beans, transfer them to a baking dish, top with par-cooked bacon, and bake according to recipe directions.
- Consistency: If the beans seem too thick after simmering, add a tablespoon or two of water or chicken broth until you reach your desired consistency. If too thin, simmer a little longer, uncovered.
Other Great Side Dishes
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Ultimate Kicked-Up Canned Baked Beans
Equipment
- 3-qt baking dish
- Large Skillet
- Dutch Oven
- colander
- large kitchen knife
- rubber spatula
- non-stick cooking spray
Ingredients
- 3-28 oz cans Pork and Beans in Tomato Sauce
- 1 lb Bacon divided
- ½ small Onion finely minced
- 3 cloves Garlic finely minced
- ¼ c Light Brown Sugar
- ¼ c Molasses
- 2 tbs Apple Cider Vinegar
- ½ c Ketchup
- ½ c Barbecue Sauce
- 2 tbs Yellow Mustard
- 2 tbs Worcestershire Sauce
Instructions
- Preheat oven to 350°F.
- Without separating the slices of bacon, cut the pound in half vertically. Dice one half into thin strips. Cut the other half in half again - resulting in approximately 2-inch pieces.
- Fry the 2-inch pieces in a large skillet over medium-high heat for about 2 minutes per side. Do not fry it crispy brown, only par-cook it long enough to render most of the fat out. Then transfer to a paper towel lined plate and set aside.
- Next, add the diced bacon to the skillet and cook until crispy, about 8-10 minutes. Then transfer to a paper towel lined plate. Reserve 2 tablespoons of the bacon grease.
- Add the 2 tablespoons of bacon grease to a 5-qt dutch oven set over medium high heat. When the grease begins to shimmer, add the minced onion and cook, stirring occasionally for 5-7 minutes.
- Add the garlic and cook for about a minute, until it becomes fragrant.
- Then, add the light brown sugar, molasses, and apple cider vinegar. Stir everything together and bring to a simmer.
- Next, add the ketchup, barbecue sauce, yellow mustard, and Worcestershire sauce. Stir everything together until well combined and bring to a boil.
- Open the cans of pork and beans and drain them in a colander set in your sink, but DO NOT rinse them. Once the beans are drained, add them to the boiling sauce. Stir them until the beans are completely covered and bring to a boil.
- Then, add the diced bacon and stir into the saucy beans.
- Spray a 3-qt baking dish with non-stick cooking spray, then add the bean mixture. Place the par-cooked slices of bacon on the top of the beans. Bake uncovered in a 350°F oven for 30-45 minutes or until bubbly on top.
- Remove from the oven and allow to cool for 5 minutes before serving.
- Yield 12 servings
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