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Judy John

Quick Baked Beans From Canned Beans Recipe

Quick baked beans from canned beans deliver smoky, sweet, tangy flavor with almost no fuss. Pantry staples turn humble beans into a glossy, crowd-pleasing side dish fast.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bean Mixture
  • 4 15-oz cans pork and beans do not drain
  • 1 small onion finely diced
  • 1/3 cup brown sugar
  • 1/4 cup barbecue sauce
  • 2 tbsp yellow mustard
  • 2 tbsp molasses optional
  • 4 slices bacon cooked and 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. Add beans, onion, sugar, barbecue sauce, mustard, molasses, bacon, and pepper to a bowl.
  3. Stir until the sauce looks glossy and everything is evenly coated.
  4. Spread mixture into dish and smooth the top for even baking.
  5. Bake 12 minutes until bubbling around edges and slightly thickened.
  6. For crispier top, broil 1 to 2 minutes carefully.
  7. Rest 5 minutes, then serve 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 dish rest before serving for easier assembly handling. Customize flavor with jalapeno, maple syrup, extra bacon, or hot sauce. Refrigerate leftovers up to 4 days.