Baked Bean Bonanza

Reinvent your standard baked beans recipe and give an old dish a new twist!

The return of sweet summer weather means it’s time to start hosting backyard barbecues. So set the picnic table and fire up the grill because it’s time for a cool cookout.

And while the grill is certainly the star of the show, we’re all about the sides. A batch of baked beans brings big flavor to the backyard, and these unique twists on the standard side dish makes them versatile enough to please any palate, from sweet and savory to hearty meats and veggies.

Make them from scratch or just open a can and add your own signature spices – you can’t go wrong. Take a look at some of our bean recipes for a little inspiration to help you get started!

1. Classic Baked Beans

1 pound bacon, sliced
1 green bell pepper, sliced thin and seeded
1 yellow onion, diced
1 3-lb can pork and beans
1 cup BBQ sauce
1/2 cup brown sugar
1 tablespoon brown mustard


  1. Bring a large pot to medium-high heat and add bacon
  2. Cook until bacon is crispy (10-12 min), stirring occasionally
  3. Remove bacon and drain on Bounty paper towels, leaving drippings in pot
  4. Add green pepper and onion to drippings and let cook on medium heat until all are soft, stirring often
  5. Add beans, BBQ sauce, brown sugar and mustard, stirring to combine
  6. Bring to boil, and then reduce to simmer for one hour, covering with a lid
  7. Stir occasionally, and then remove and serve!

2. Baked Black Beans with Vegetables (v)

1 large can (2 cups) black beans
1 cup artichoke hearts
1/3 cup chopped broccoli
1/3 cup Brussels sprouts, quartered
1/4 cup diced carrots
1 cup water
2 teaspoons maple syrup
2 teaspoons molasses
Pinch of garlic salt
Pinch of cayenne pepper
Dash Worcestershire sauce


  1. Add beans to a 9x9 foil-lined pan
  2. Combine all other ingredients in a bowl and pour over beans
  3. Bake in preheated oven at 350 F for 40-45 minutes, until water has mostly reduced and vegetables are roasted
  4. Place in bowl and enjoy!

3. Slow Cooker Maple-chipotle Baked Beans

1 pound dried pinto beans (or cans if wanting to skip soaking overnight)
7 slices bacon, diced
1 yellow onion, diced
2 1/2 cups water
1 7-ounce can of chipotle peppers in adobo sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup maple syrup
6 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons brown mustard
1 clove garlic, minced
2 teaspoons kosher salt
Black pepper to taste


  1. Place dried beans in a large bowl and cover with 3 inches of water – let soak overnight
  2. Drain beans and place in a slow cooker, followed by bacon and onions
  3. Separately, whisk together all other ingredients until combined
  4. Pour remaining ingredients over beans and cover cooker with lid
  5. Cover and cook on high for 12 hours. Check sauce occasionally during last few hours, and vent lid for awhile if the sauce is runny
  6. Allow beans to cool before serving

Which of these recipes will you try first? Let us know in the comments below!


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Expiration date 04/25/2020
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