Yummy Baked Beans

Baked beans go perfectly with barbecue, especially barbecued pork, ribs, or a grilled hamburger. Add a side of coleslaw, and you have all you need for a yummy summer dinner.

These Yummy Baked Beans are easy to prepare and this is a great recipe to make with your kids. It’s a simple dump and mix recipe that bakes low and slow in the oven until the juices are thick and bubbly.

Of course, you might opt for premade beans at the store. I admit that this happens in my house on occasion–especially for those last-minute wiener roasts over the fire. But when I want to make a meal that will impress those at my table, I always go for homemade. And why not? Baked Beans are easy, simple, and relatively inexpensive to make. Mix them up, put them in the oven, then move on with the rest of your meal preparations.

More Bean Recipes to Enjoy

I love beans of any kind. Whether kidney, pinto, black, refried, or even Northern (or Navy). There are just times when a Kansas girl has to have a bowl of Ham and Beans, folks. This probably has a lot to do with the fact that I grew up going to the Old Soldiers and Sailors Reunion in Erie, KS. Bean Feed, anyone?

This baked bean recipe is so simple to make. Most people should have everything they need in their pantry to prepare this dish. You’ll need the following items:

Ingredients for Yummy Baked Beans

(As a Walmart Affiliate, I earn from qualified purchases at no price increase for you. See the full recipe at the bottom of this post.)

Preheat oven to 325°F. Gather your ingredients so that you have everything close at hand on the counter or table.

Chop the sweet onion into small pieces.

Pour the pork and beans into a medium bowl.

When shopping for pork and beans, go with what you can afford. If Van Camp’s is on sale, I will buy them. Other times I’ll go with a less expensive brand. Sometimes I will substitute pinto beans, or a combination of pork and beans and pinto. If you do that, you’ll want to drain the beans, but keep it as a reserve in case you need it later.

Add to the beans, the brown sugar, ketchup, yellow mustard, and chopped onion. Season with kosher salt and freshly ground black pepper. Mix to combine.

Pour the mixture into a greased oblong baking dish. I like using a glass or ceramic baking dish for easier clean-up. Plus, if you have a pretty dish, it makes a nice serving bowl for the table.

Slice the bacon into 2″ pieces and cook in a hot skillet for a few minutes until lightly browned.

When it comes to bacon, some of my family simply lay uncooked bacon strips on top of the beans to cook in the oven. I like to give my bacon a head-start by cooking it in a skillet for a few minutes. Not completely, but enough that it has a nice browning to it. Then lay the strips of bacon on top of the beans. Or if you prefer, dice the bacon into bite-size pieces. Either way is fine.

Sprinkle the bacon on top of the beans.

Bake in preheated oven for 2-2 1/2 hours until the sauce is thick and bubbly.

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