Quick and Easy Baked Beans (with Canned Beans)
These Quick & Easy Baked Beans are hearty, filling, and super delicious! Each bite reveals a velvety texture and a symphony of flavors as the beans soak up the savory, sweet, and slightly tangy sauce. Perfect for your next BBQ or potluck.
Servings 12
Calories 252kcal
Equipment
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 2 - 3 smoked bone-in pork chops, cut into cubes (see notes for substitute)
- 1 cup yellow onion, finely diced (about one medium onion)
- 1 cup green bell pepper, finely diced (about one medium onion)
- 2 garlic, minced
- 15 oz (1 can - 432 g) pinto beans, drained and rinsed (to make this recipe with dried beans see notes)
- 15 oz (1 can - 432 g) navy beans, drained and rinsed
- 15 oz (1 can - 432 g) great northern beans, drained and rinsed
- 15 oz (1 can - 432 g) kidney beans, drained and rinsed
- ¾ cup (190 g) ketchup
- ¼ cup (160 g) molasses
- ½ cup (140 g) chicken stock
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- 2/3 cup (134 g) brown sugar
Instructions
Oven:
- Adjust oven rack to lower-middle position and heat oven to 350º F (180º C).
- Heat oil in a skillet over medium-high heat. When hot, add the pork chops (or bacon) and cook, occasionally stirring, until lightly brown. Add onion, green pepper, and garlic. Cook until fragrant, about 2 minutes.
- Add rinsed beans, ketchup, molasses, chicken stock, mustard, Worcestershire sauce, black pepper, and sugar. Mix to combine. Transfer the mixture to a 9×13-inch pan. You can also use an oven-safe pot, like a Dutch oven pot.
- Bake covered for 30 minutes. Uncover and bake for 15 - 30 more minutes, or until the mixture is thick and syrupy. Serve.
Slow Cooker:
- To make baked beans in the slow cooker, follow the same instructions, place everything in your slow cooker, and cover and cook on high for 3-4 hours or low for 6-7 hours.
Stovetop:
- To make baked beans on the stovetop, follow the same instructions and then simmer the beans on low heat for 20 - 30 minutes or until the mixture is thick. Stir occasionally and check the liquid level to ensure the beans don't dry out. Add more broth or water as needed if the liquid reduces too much.
Notes
Store well covered in the refrigerator for up to 5 days. Or cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
Make-Ahead: You can make these up to 1 or 2 days ahead of time and simply reheat them before serving.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat it in the microwave.
Beans: You can use 4 cans of only navy beans, or a combination of different beans, as I did. To make baked beans with dry beans: When using dry beans, I like to soak the beans overnight. To soak beans: Place 4 quarts of water in a large bowl and add beans. Soak for at least 8 hours or overnight. Use 3 cups total of dried beans. You can mix different types of beans, such as pinto, navy, cannellini, butter beans, or Great Northern. Follow the same steps in the recipe card and then cover with a lid and bake in the oven at 325° for 3 to 3 ½ hours or until the beans are tender and the mixture is thick.
Variations You Can Apply To This Recipe:
- Bacon. You can use 8 oz of bacon instead of smoked pork chops.
- Spicy. Add 1 teaspoon of hot sauce if you like the heat.
- Vegetarian Version. Season 2 cups of thinly sliced fresh mushrooms (such as shiitake or oyster mushrooms) with 2 tablespoons low sodium soy sauce, 1 tablespoon olive oil, 1 teaspoon liquid smoke, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper. Use this instead of the pork or bacon called in the recipe.
Nutrition
Calories: 252kcal | Carbohydrates: 49g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 537mg | Potassium: 662mg | Fiber: 7g | Sugar: 22g | Vitamin A: 125IU | Vitamin C: 13.2mg | Calcium: 98mg | Iron: 2.9mg