Classic Baked Beans, the Easy Way

Baked Beans is such an iconic dish, we have so many great memories of them on the side of a burger or hot dog while camping or at a potluck; or steaming in a bowl with chunks of ham or pork belly dotting the surface on a winter evening.  I love them with eggs for breakfast.

While using overnight soaked beans is the classic way to make this meal, it does take a lot longer to get to that finished baking dish or pot of steaming beans.  And opening up a can of ready-made baked beans should really only be a last resort when camping.  So I am sharing our favourite way of enjoying Baked Beans.

The Easy Way

Yes, I am using canned beans.  But cooked-only canned beans, not with any tomato sauce, a couple of pieces of insipid ham or bacon, spices or sodium and sugar added to them.  My method gives you total control of the ingredients, so you know exactly what is in this dish, and it’s only the good stuff!  This version of Baked Beans is rich, tangy, sweet and savoury, everything you want in Baked Beans.  This is a budget friendly hearty meal for winter, that makes the best use of pantry staples.  And of course, a dish that centres around beans can be such a healthy way to get protein and fibre.

Ingredients

• Meat: Thick-cut bacon or pork belly.  You want thicker lardons or pieces, which will fry up easily into bite sized pieces.  As an option, feel free to used leftover cooked ham or the meat pulled from a smoked ham hock.
• Aromatics: Onion, garlic, pretty self-explanatory.
• Liquids: BBQ Sauce (my go-to homemade BBQ Sauce is linked here) feel free to use your favourite; Tomato puree or sauce.  You could also use ketchup, it will add a bit of sweetness of course.  Vegetable stock or water to thin out if necessary.
• Sweeteners: Maple syrup, molasses.  Both of these add both sweetness, and an earthy, smokey element.
• Seasonings: Dry mustard, Worcestershire sauce, ginger, apple cider vinegar, smoked paprika, cloves, cayenne pepper.
• Beans: Great Northern, or White Navy beans are the classic way to go.  Ideally you should look for low-sodium cans or glass jars.  Make sure to rinse them thoroughly before adding to the pot.  I give you the option to use 13.5 oz or 398 ml sized cans.  But if the cans you have on hand are a bit larger, no worries, just increase the liquid  and seasoning to accommodate the extra beans.  This is a pretty forgiving recipe, so don’t obsess over the exact amounts.

Method

We’ll start with sautéing the bacon or pork belly in a dutch oven.  Once crisped up, remove with a slotted spoon, leaving one tbsp of the fat in the pot to cook the onions and garlic.  Once they have softened, the liquids and the seasonings will be added and cooked for a few minutes to create the lovely sauce for the beans to bake in.

The beans will get added in, along with the cooked-off bacon, and then the entire pot is transferred to the oven to bake till bubbling.  This should happen in about 25-30 minutes.  This definitely cuts down from the hour(s) that soaked beans can take.

Storage

You can prepare the beans up till baking and store in a sealed container in the fridge for up to two days before baking.

Store any leftover baked beans in a sealed container in the fridge for up to four days.

When you go to re-heat them, they may have thickened or stiffened.  Feel free to add water, stock or a bit more tomato sauce to them as they re-heat in a pot over medium-low heat on the stove.

Serving 

We love eating a big bowl of beans and a side salad and toasted crusty bread as dinner.  Of course you can prepare them to add to a potluck.  They make a great side to hamburgers or hotdogs or sliders.  Serve leftovers for breakfast as a side to eggs, avocado and tortillas.  And of course, my favourite childhood way to enjoy them: beans and toast!! For this version I do like the beans to be more runny or saucy, not too thick and stiff.  But you do you!

If you make these Classic Baked Beans, The Easy Way, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 1 vote

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Classic Baked Beans, the Easy Way

Rich, tangy, sweet and savoury, these baked beans are everything you want the classic dish to be, without the work of soaking the beans, and goes beyond opening a can of ready made commercially canned baked beans. The perfect side to burgers and hot dogs, or with your breakfast eggs!

Course Main Course, Side Dish

Cuisine North American

Keyword baked beans, BBQ sauce, canned beans

Prep Time 20 minutes

Cook Time 25 minutes

Servings 8

Ingredients

• 8 oz (225 g) thick cut bacon or pork belly, sliced into bite sized pieces
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 1 cup (250 ml) BBQ sauce, see Notes
• 3/4 cup (175 ml) tomato puree or sauce, or ketchup, see Notes
• 2 tbsp maple syrup
• 2 tbsp fancy molasses
• 1 tbsp dry mustard
• 1 tbsp Worcestershire Sauce
• 1 tbsp ground ginger
• 2 tsp apple cider vinegar
• 1 tsp sweet smoked paprika
• 1/2 tsp ground cloves
• 1/8 - 1/4 tsp cayenne pepper, optional
• 3 13.5 oz (398 ml) cans of low sodium Great Northern or Navy beans, rinsed well
• salt and pepper

Instructions

1. Preheat the oven to 375F. If your dutch oven or casserole can't go into the oven, grease or spray a 8 cup baking dish or casserole.
2. In a medium dutch oven (should be able to hold 8 cups worth) add the bacon and cook over medium heat till crispy. Remove with a slotted spoon to a paper towel lined plate. Drain off all but one tablespoon of the fat.
3. Add the onions to the drippings in the pot. Cook, till softened, stirring regularly. Add the garlic after four minutes, cook for another minute.
4. Add in the BBQ sauce, tomato sauce, maple syrup, molasses, mustard, Worcestershire sauce, ginger, apple cider vinegar, paprika, cloves and cayenne (if using). Stir well and bring to a simmer. Taste and season with salt and pepper.
5. Adjust any other seasonings as well.
6. Stir in the beans to combine well.
7. If baking in this dutch oven, stir in 2/3 of the drained bacon, and place the remaining bacon on top. Transfer to the oven and bake until thickened and bubbling, about 25 minutes. If using a separate baking dish, stir in the bacon, transfer to the greased baking dish, and the sprinkle the remaining bacon on top. Bake as directed.
8. Serve warm, or even at room temperature.
9. Store in a sealed container for up to four days in the fridge.
10. Can be prepared up to baking, and refrigerated up to two days before baking.

Recipe Notes

For my homemade BBQ sauce, see here.
If your cans of beans are not quite the same size, or are a bit larger, just add a bit more of the sauces to make it work.
If the baked beans stiffen up in the fridge overnight, feel free to thin out with a bit of tomato sauce, even vegetable stock or water as you re-warm it over medium-low on the stove top.
If you want more sauce right from the beginning, just increase the amount of BBQ sauce and tomato sauce or ketchup. This is a personal preference, if you don't want them to be thick and stiff.

I show 175 ml for the BBQ sauce amount.  But if I use one of my measuring cups, it shows as 180 ml.  When it comes to savoury recipes like this, 5 ml really doesn't make a difference.  Use whichever metric measurement you like, and then add more sauce if you feel like it anyway!!