Baked Beans



Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Category: Side Dish

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Notes After Making

Make 1/2 the recipe 

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Ingredients

  • 2 (28-ounce) cans Bush’s Original Baked Beans, drained
  • 6 slices bacon
  • ½ onion, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Sweet Baby Ray’s Barbecue Sauce
  • Optional: 1 squirt yellow mustard
  • Optional: ¼ teaspoon garlic powder
  • Optional: ½ teaspoon chili powder
  • 1-2 Tablespoons brown sugar, if needed

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Instructions

  1. Preheat oven to 300°F.
  2. Place the drained baked beans into an 8×8-inch baking dish.
  3. Cook the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate, reserving the bacon grease in the skillet.
  4. Once cooled, crumble the bacon over the beans.
  5. Add the chopped onion to the reserved bacon grease. Season with the salt and black pepper and cook until softened and lightly golden, about 5–7 minutes.
  6. Add the cooked onions to the baking dish along with the barbecue sauce and the optional mustard, garlic powder, and chili powder, if using. Stir until well combined.
  7. Bake uncovered for 45–60 minutes, until hot and bubbling.
  8. If the beans begin to look dry during baking, loosely cover the dish with foil for the remaining cooking time.

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Jessica’s Notes

Best served with:

  • Pulled pork
  • Smoked brisket
  • Grilled chicken
  • Hot dogs or hamburgers
  • Coleslaw and cornbread

Wine pairing:

  • Zinfandel complements the smoky barbecue flavors.
  • Syrah pairs well with the bacon and sweet sauce.
  • Off-dry Riesling balances the sweet and tangy flavors.
  • Dry Rosé is a refreshing option for summer cookouts.

Prep Ahead:

  • Assemble the beans up to 24 hours in advance and refrigerate until ready to bake.
  • Cook the bacon and onions ahead of time for quick assembly.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Cover with foil and reheat at 350°F until the internal temperature reaches 150–165°F.

Freezer-friendly:

  • Freeze cooled baked beans in an airtight container for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Stir in 1 pound browned ground beef or smoked sausage for a heartier side or main dish.
  • Add diced jalapeños for extra heat.
  • Sprinkle chopped green onions over the top before serving for a fresh finish.

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