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Judy John

Maple Baked Beans From Canned Beans Recipe

Maple baked beans from canned beans are sweet, savory, and glossy with cozy maple depth. Pantry beans become a fast side dish that tastes wonderfully homemade.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bean Mixture
  • 4 15-oz cans pork and beans undrained
  • 1/3 cup pure maple syrup
  • 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, maple syrup, 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 level the top.
  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, extend baking slightly 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 maple, or cheddar. Refrigerate leftovers up to 4 days.