Mm, baked beans!! I have always loved them and making them from scratch is really quite rewarding, but also quite time-consuming. The other option, straight out of the can, is not as tasty as I would like, so I created a hybrid, semi-homemade version that is quick, easy, and delicious!
Adding bacon, onions, and other tasty ingredients elevates the so-so canned baked beans to a “homemade” level. And, the best part, no one will ever suspect you didn’t start with dry beans. Just make sure you hide the empty cans!
You may want to add more bacon or other ingredients such as green peppers. It’s your recipe now, so get creative!
discover. cook. enjoy.
GF DF Semi-Homemade Baked Beans
- 56 oz Bush's Vegetarian Baked Beans, 2-28 oz. cans
- 4 slices bacon, use more if you like
- 1 small onion, diced
- 2 tbsp light brown sugar
- 1 tbsp yellow mustard
- 1 tbsp ketchup, Heinz is a good choice
- 1 tsp Worcestershire sauce
- kosher salt and pepper to taste
Mise en place
- Preheat oven to 350 degrees.
- Gather all your ingredients. Dice the onion and cut the bacon into small pieces (lardons).
Saute the Bacon and Onion
- Add bacon to a heated saute pan and cook for about 3 minutes. Add the onions and cook until translucent. Remove from heat to cool.
Combine the Ingredients
- In a large oven-proof dutch oven with a lid, add beans, bacon and onions, brown sugar, mustard, ketchup, and Worcestershire sauce and mix to combine. Add kosher salt and pepper to taste if desired.
- Place the beans in the oven (with the lid on the pan) and bake for 30 minutes at 300 degrees.
Serve and Store
- Serve the beans hot, warm, or even cold. They taste great no matter their temperature. Store leftover beans for up to 5 days in the fridge.