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These Brown Sugar Baked Beans start with canned beans and end up tasting like they simmered all day. Bacon, onion, brown sugar and a little mustard turn a few cans into a thick, sweet and smoky side.
Canned pork and beans are among the lowest-priced items on the shelf, so this is a side dish that can stretch to feed a crowd when the main course takes most of the budget.
They bake hands-off while you tend the grill, and they hold their heat for a long time on the table. They’re a must on our backyard BBQ menu.
Ingredients and Swaps
- Beans: Canned pork and beans, undrained. Canned baked beans also work, and they’ll make a sweeter dish, so cut the brown sugar in half.
- Bacon: Four slices add smoky flavor. For a meatless version, see the recipe notes.
- Onion: Half an onion, diced small so it melts into the sauce.
- Ketchup or BBQ sauce: Either one. BBQ sauce adds more smoke and spice.
- Brown sugar and mustard: The classic sweet and tangy pair. Molasses or maple syrup can replace some of the brown sugar.
- Worcestershire and vinegar: A spoonful of each keeps the beans from tasting flat.
Tips for Thick, Saucy Baked Beans
- Bake them uncovered. That’s how the sauce cooks down and gets thick.
- Cook the bacon only until it starts to crisp. It finishes in the oven.
- A cast iron skillet goes from stove to oven and gives the beans plenty of surface to caramelize.
- Let the beans stand for 10 minutes after baking. The sauce thickens as it cools.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.60 from Walmart, $4.28 from ALDI · Per Serving – $0.53 to $0.57
Brown Sugar Baked Beans
Ingredients
Method
- Heat the oven to 350°F.
- Cook the bacon in a large oven-safe skillet or Dutch oven over medium heat for 5–6 minutes, until it starts to crisp. Add the onion and cook for 3–4 minutes, until soft. Spoon off all but about 1 tablespoon of the drippings.
- Stir in the beans, ketchup, brown sugar, mustard, Worcestershire, vinegar and pepper.
- Bake uncovered for 45–50 minutes, until thick and bubbly around the edges. If your pan isn’t oven-safe, pour the beans into a 2-quart baking dish first.
- Let stand for 10 minutes before serving.
Notes
- Using canned baked beans instead of pork and beans? Cut the brown sugar to 2 tablespoons.
- Stovetop: simmer uncovered over medium-low heat for 20–25 minutes, stirring often.
- Slow cooker: cook on low for 4–5 hours or high for 2–3 hours.
- Meatless: skip the bacon, cook the onion in 1 tablespoon of oil and add ½ teaspoon of smoked paprika.
What to Serve With It
Serve them with Backyard Cheeseburgers, Grilled BBQ Chicken Thighs, Creamy Coleslaw and a pan of Cornbread. Leftovers are good spooned over Fluffy Baked Potatoes.
Make-Ahead and Storage
- Bake up to 2 days ahead. Reheat covered at 325°F for 20 to 25 minutes or on the stove over low heat, adding a splash of water if the beans are too thick.
- Refrigerate leftovers for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge.
- To keep them warm for a party, hold them in a slow cooker on the warm setting.
Baked Beans Questions
Can I make them in a slow cooker?
Yes. Cook the bacon and onion on the stove, then stir everything together in the slow cooker and cook on low for 4 to 5 hours or high for 2 to 3. Leave the lid ajar for the last 30 minutes to thicken the sauce.
Can I make them on the stove?
Yes. Simmer uncovered over medium-low heat for 20 to 25 minutes, stirring often, until thick.
How do I make them vegetarian?
Leave out the bacon, cook the onion in a tablespoon of oil and use vegetarian baked beans. Check that your Worcestershire sauce is vegetarian or leave it out. Half a teaspoon of smoked paprika brings back the smoky flavor.
