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Judy John

Spicy Baked Beans From Canned Beans Recipe

Spicy baked beans from canned beans are smoky, sweet, and fiery with a rich glossy sauce. Pantry ingredients create a bold side dish in very little 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: 214
Ingredients Equipment Method Notes

Ingredients
  

Bean Mixture
  • 4 15-oz cans pork and beans undrained
  • 1 small onion diced
  • 1/3 cup brown sugar
  • 1/4 cup barbecue sauce
  • 2 tbsp yellow mustard
  • 1 tbsp jalapeno finely chopped
  • 1/2 tsp crushed red pepper adjust to taste
  • 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, jalapeno, red pepper, and black pepper to a bowl.
  3. Stir until sauce looks glossy and peppers are evenly spread.
  4. Transfer mixture to dish and smooth the top.
  5. Bake 12 minutes until bubbling and slightly thickened.
  6. Taste carefully and add hot sauce after baking if desired.
  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 beans rest before scooping for easier assembly handling. Customize flavor with chipotle, maple syrup, bacon, or cheddar. Refrigerate leftovers up to 4 days.