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Judy John

Honey Baked Beans From Canned Beans Recipe

Honey baked beans from canned beans are sweet, tangy, and savory with a rich glossy sauce. This quick pantry recipe tastes homemade while saving valuable time.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 223
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Heat oven to 375°F and lightly grease a baking dish.
  2. Combine beans, honey, barbecue sauce, mustard, onion, bacon, and pepper in a bowl.
  3. Stir until mixture looks glossy and evenly blended.
  4. Transfer mixture to dish and smooth the top evenly.
  5. Bake 12 minutes until bubbling around edges and slightly thickened.
  6. For crispier top, bake 3 extra minutes uncovered.
  7. Rest 5 minutes before serving warm.

Notes

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