Canned Baked Beans
Canned Baked Beans are a quick and hearty side dish made with tender navy beans, smoky bacon, and a sweet and tangy homemade sauce. Perfect for BBQs, potlucks, or weeknight dinners when you need a reliable, crowd-pleasing dish.
Equipment
- Large skillet
- 2-quart baking dish
- Medium bowl
- Whisk
Ingredients
- 2 cans navy beans 15 oz each, partially drained
- 4 strips thick-cut bacon cubed
- 1/2 medium yellow onion finely diced
- 1/2 cup ketchup 120ml
- 2 tbsp unsulphured molasses 30ml
- 1/4 cup packed brown sugar 50g
- 1 tbsp apple cider vinegar 15ml
- 1 tbsp tomato paste 16g
- 1 tsp dry mustard 2g
- 1 tsp smoked paprika 2g
Instructions
- Preheat oven to 350°F (175°C). In a large skillet over medium heat, cook cubed bacon until crisp and fat renders, about 5-6 minutes. Add diced onion and cook until softened, 3-4 minutes. Remove from heat.
- In a medium bowl, whisk together ketchup, molasses, brown sugar, apple cider vinegar, tomato paste, dry mustard, and smoked paprika until smooth.
- In a 2-quart baking dish, combine partially drained navy beans, bacon-onion mixture, and sauce. Stir gently until beans are evenly coated.
- Bake uncovered for 30-35 minutes, stirring once halfway, until sauce is thick and bubbly. Let rest 5-10 minutes before serving.
Notes
Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge.
Reheating: Warm in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or ketchup if too thick. Microwave in 30-second bursts, stirring between.
Best Tips: Sauté bacon and onion first for depth. Use unsulphured molasses for a cleaner taste. Stir halfway through baking for even thickness. Adjust sweetness to your preference.
Variations: Add browned ground beef for a heartier dish. Swap navy beans for pinto or great northern. Stir in diced jalapeño for heat. Use maple syrup instead of molasses for a lighter sweetness.