Baked Bean Bonanza

Baked Bean Bonanza

Find out how to reinvent your baked beans recipe, and give an old dish a new twist!

By: Adam Easterling

The return of sweet summer weather means it’s time to start hosting backyard barbecues. Set the picnic table, fire up the grill, and start preparing all of those delicious dishes that go so well with your cool cookout.

What should top your list of sumptuous summer sides? Baked beans, of course! A batch of baked beans brings big flavor to the backyard, no bones about it. And this delightful dish is versatile enough to include your favorite tastes, from sweet and savory to hearty meats and veggies. Make it from scratch or just add your own signature spices to the opened can — you can’t go wrong. Take a look at some of our bean recipes for a little inspiration or 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 tbsp 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 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 tsp maple syrup
2 tsp molasses
Pinch of garlic salt
Pinch of cayenne pepper
Dash Worcestershire sauce



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  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 tbsp molasses
2 tbsp cider vinegar
1 tbsp brown mustard
1 clove garlic, minced
2 tsp 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

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