Yield: 6 to 8
Easy Baked Beans With Bacon
These Easy Southern Baked Beans have the perfect balance of sweet and smoky flavors with plenty of crispy bacon! Starting with a can of store-bought baked beans saves a ton of time, but don't worry, they will taste better than homemade when we are done!
Ingredients
- 4 slices bacon, chopped
- ⅓ cup chopped yellow onion
- 2 cans, 28 oz baked beans (I used Bush’s Original Baked Beans)
- ½ cup bbq sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon brown sugar
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Instructions
- Preheat oven to 350°F.
- In a 5 quart dutch oven over medium heat, add bacon. Once bacon is halfway cooked, add the onion and continue cooking over medium heat until bacon is crispy and onion is translucent, about 7 minutes. Remove from heat.
- Add the baked beans, bbq sauce, mustard, Worcestershire sauce and brown sugar. Stir until well combined.
- Place dutch oven into preheated oven and bake, uncovered, for 40 minutes. (You can also transfer the beans into a sprayed 9x13 casserole pan. Bake for 30 minutes. If you use a 9x13 check beans at 30 minutes. Because they are more spread out they’ll cook faster.)
- Let beans rest 5 minutes and then serve!
Notes
Storage:
- Fridge: Once your beans have cooled to room temperature, store them in an airtight food storage container and pop them into the fridge. Properly stored, your leftovers should stay fresh for up to 3 days. And yes - these beans reheat very well in the microwave!
- Frozen: yes, you can freeze these slow cooker baked beans! Let them cool complete, then transfer them to freezer-safe bags or containers. Freeze the beans for up to 3 months. To reheat, let the beans thaw in the refrigerator before heating them on the stovetop.
Nutrition
Serving: 1, Calories: 172kcal, Carbohydrates: 31g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 718mg, Fiber: 4g, Sugar: 17g