Easy Baked Beans – A simple way to add some pizzazz to baked beans. Your guests will think they’re homemade! Perfect for a party or potluck!

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As summer pushes on, I don’t know about you, but I find myself wanting to hit the easy button when it comes to making dinner. In summer, our meal times become a bit more lax. We spend much more time outdoors after the work day, and when we finally sit down to eat dinner, it’s often 7:00 pm or later.

I’ve been opting for simple meals and sides that come together quickly and without much effort. Today, I’m sharing a recipe for baked beans – and I cheated. This isn’t a recipe where you need to soak a bunch of navy beans for 8-12 hours. The recipe uses your favorite canned beans and just amps it all up a bit!

Ready to get started?!

Let’s begin by preheating the oven to 350º Fahrenheit while you gather your ingredients!

HOW TO MAKE BAKED BEANS

To make this classic side dish, you’ll need:

Bacon
Yellow onion
Baked beans (in a can)
Brown sugar
Ketchup
Yellow mustard
Worcestershire sauce
Red wine vinegar
Salt & pepper

In a large skillet, go ahead and fry up the chopped bacon and diced onions.

Add the beans, brown sugar, ketchup, mustard, Worcestershire sauce, red wine vinegar and salt and pepper to the skillet.

Mix all of the ingredients until well-combined and transfer to an oven-safe 9×9 inch baking dish.

Bake for 1 hour or until the sauce is nicely thickened. I like to garnish the baked beans with a little fresh parsley to add some color, but that is completely optional!

CAN I USE ANY BRAND OR FLAVOR OF BAKED BEANS?

Over the years, I’ve tried many different brands and varieties of baked beans but my absolute favorite are these.

You’re welcome to use whatever brand or flavor of beans you prefer, just know that the flavorings will alter the taste of the recipe I’m sharing today!

CAN I MAKE BAKED BEANS AHEAD OF TIME?

Yes, you can mix up the beans a day or two before and refrigerate them. Transfer them to a baking dish the day you plan to bake them.

You may need to bake them a bit longer to thoroughly heat the beans through if you’re pulling them directly from the fridge.

Tip: For ultimate freshness, I wouldn’t bake the beans beforehand and then try to reheat.

HOW DO YOU STORE BAKED BEANS?

After the beans are baked, any leftovers should be refrigerated in an airtight container and eaten within 4-5 days.

CAN YOU FREEZE BAKED BEANS?

Allow the to beans cool completely, then store in a freezer-safe, airtight container for up to 2-3 months.

Thaw overnight in the fridge, then reheat at 350°F for 30 minutes or until hot and bubbly throughout.

DOES THIS DISH “TRAVEL” WELL?

If you’d like to take the beans along as a dish to share to a picnic or potluck, I would suggest transferring them to a slow cooker to transport and then keep warm once you get to your destination.

LOOKING FOR MORE DELICIOUS SIDE DISHES?

Easy Baked Beans

A simple way to add some pizzazz to baked beans. Your guests will think they’re homemade! Perfect for a party or potluck!

Author: Sara

Ingredients

6 strips bacon, chopped
1 small yellow onion, diced
2 – 16 ounce cans baked beans
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
Salt and pepper, to taste

Instructions

Preheat oven to 350º Fahrenheit.
In a large skillet, fry chopped bacon and diced onions over medium heat for 2-3 minutes, just until the bacon begins to crisp up.
Add beans, brown sugar, ketchup, mustard, Worcestershire sauce, red wine vinegar and salt and pepper to the skillet and combine with the bacon and onions.
Transfer to 9×9 inch baking dish.
Bake at 350º Fahrenheit for 1 hour, or until sauce is thickened.

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