Hi! Summer is here, and that means it’s time to embrace the baked beans season.
Even if you’re making them just for yourself, you deserve excellent baked beans.
I wasn’t always a baked bean fan, but a crockpot bourbon version I tried years ago converted me. Since then I’ve come to believe no cookout is complete without a side of saucy baked beans.
Now
While I still love the slow-cooker bourbon beans, this particular skillet-to-oven version is the one I reach for most these days. It’s quicker and perfect for weeknights or when time is tight.
Full disclosure: this recipe is semi-homemade — it uses canned baked beans — but the results are so good I don’t miss the dried-bean process. I’ve tested different brands and flavors, and for this preparation I usually prefer a grillin’-style baked bean with barbecue or bourbon notes, but any good canned baked beans will work.
The finished beans are thick and syrupy in a delicious way — not cloyingly sweet — balanced by dijon, smoked paprika and a touch of chipotle for smokiness and heat.
So much flavor
I adapted this over the years from a larger, party-sized recipe and scaled it to make a generous but manageable amount for family meals. I like that it yields leftovers that freeze well or refrigerate easily for reheating.
Some families add hot dog pieces to baked beans; I love hot dogs on their own but prefer the beans without them. Also, these beans are fantastic spooned over toast with a fried or poached egg — a breakfast discovery I’ll happily repeat.
This recipe yields a “nice” amount for a family: plenty for dinner, some for the fridge, and some to freeze or share.
Serve these with a smash burger or any grilled main, and you’ve got a wonderful summer plate.
Baked Beans
Favorite Baked Beans
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Ingredients
- 2 sliced bacon, diced
- 1 small sweet onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1/4 TO 1/2 teaspoon chipotle chili powder
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons BBQ sauce
- 2 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 2 (22 ounce) cans baked beans
- 2 slices bacon, for topping (optional)
Instructions
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Preheat the oven to 400 degrees F.
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Heat a large ovenproof skillet over medium-low and add the diced bacon. Cook until browned and crisp and most of the fat has rendered.
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Stir in the diced onion, bell pepper and minced garlic. Cook, stirring often, until softened, about 5 minutes. Add smoked paprika, chipotle chili powder, salt and pepper and cook 1 to 2 minutes more. Stir in the apple cider vinegar, BBQ sauce, ketchup, dijon and brown sugar until combined.
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Stir in the baked beans straight from the can. Bring to a boil, then remove from heat. Taste and adjust seasoning or heat if needed. If desired, lay a few strips of bacon on top before baking.
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Place the skillet (or transfer to an oven-safe dish) in the oven and bake 30 to 35 minutes, until bubbly and syrupy. Remove and let cool slightly before serving.
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Make-ahead: cook the skillet mixture, cool to room temperature, cover and refrigerate. Bake when ready. These beans also freeze well.
Notes
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Oh so saucy.