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Judy John

Smoky Baked Beans From Canned Beans Recipe

Smoky baked beans from canned beans deliver rich barbecue flavor with minimal effort. A quick pantry recipe becomes thick, glossy, and deeply satisfying after a short bake.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Side Dish, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Bean Mixture
  • 4 15 oz cans baked beans do not drain
  • 1/3 cup barbecue sauce smoky style
  • 1/4 cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 cup onion diced

Equipment

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

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Combine beans, barbecue sauce, sugar, molasses, mustard, paprika, pepper, and onion in a mixing bowl.
  3. Stir well until the sauce looks even and glossy.
  4. Spread mixture into dish and level the surface.
  5. Bake for 12 minutes until edges bubble and center thickens.
  6. Rest 5 minutes so sauce sets slightly before serving.
  7. Spoon warm beans onto plates and enjoy.

Notes

For softer beans, cover during baking. For crispier edges, bake uncovered a few extra minutes. Freeze cooled portions up to 2 months. Let casserole rest briefly for easier assembly and serving. Customize flavor with bacon, jalapeno, maple, or extra smoke. Refrigerate leftovers up to 4 days.