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Judy John

Bacon Baked Beans From Canned Beans Recipe

Bacon baked beans from canned beans bring smoky, sweet, savory flavor with minimal effort. Crispy bacon and glossy sauce transform pantry beans into a hearty crowd favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Bean Mixture
  • 4 15-oz cans pork and beans undrained
  • 8 slices bacon cooked chopped reserve 1 tbsp drippings
  • 1 small onion diced
  • 1/3 cup brown sugar
  • 1/4 cup barbecue sauce
  • 2 tbsp yellow mustard
  • 1/2 tsp black pepper

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Dish
  • Spoon
  • Measuring Cups
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 375°F and grease a baking dish lightly.
  2. Cook bacon until crisp if needed, then chop.
  3. Combine beans, bacon, drippings, onion, brown sugar, barbecue sauce, mustard, and pepper in a bowl.
  4. Stir until evenly coated and glossy.
  5. Transfer mixture to dish and smooth the surface.
  6. Bake 12 minutes until bubbling and slightly thickened at edges.
  7. Rest 5 minutes before serving. Top with extra bacon if desired.

Notes

For softer beans, cover while baking. For crispier top, bake uncovered longer or broil briefly. Freeze cooled portions up to 2 months. Let beans rest before scooping for easier assembly handling. Customize flavor with jalapeno, maple syrup, smoked paprika, or cheddar. Refrigerate leftovers up to 4 days.