"Really Good" Candied Baked Beans
Sweet and savory baked beans with bacon, onion, and a tangy ketchup and mustard glaze, perfect for buffets and make-ahead meals that stay flavorful when cooled.
Ingredients
Instructions
- Soak the dry beans overnight according to package directions.
- In the same water, bring to a boil, then reduce heat and simmer, covered, for 1 hour.
- Drain the beans and transfer them to a baking dish.
- Cook the bacon until crispy, then remove with a slotted spoon and chop into bite-sized pieces.
- Add the bacon to the beans.
- Saute the chopped onion in the bacon drippings until tender.
- Drain the onion and add it to the beans.
- Add ketchup, dark brown sugar, prepared mustard, and stir gently to combine.
- Bake in a 350°F oven for 1 hour.
- Allow to cool; can be made a day or two in advance and refrigerated, with an additional 15 minutes of baking if reheated.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of regular, which adds a depth to the dish. You can also substitute maple syrup for some of the brown sugar for a unique twist. If you prefer a vegetarian version, omit the bacon and use a plant-based bacon alternative. Soaking the beans overnight is crucial for even cooking, so don’t skip this step.
Serving Suggestions
These candied baked beans pair beautifully with BBQ ribs or grilled chicken, making them a perfect side for summer cookouts. For a complete meal, serve alongside a fresh Lettuce Salad Unusual. They also complement rich dishes like Vi'S Ham Loaf. Garnish with fresh parsley for a pop of color.
Storage & Reheating
Store leftover candied baked beans in an airtight container in the refrigerator for up to 3-4 days. When reheating, place them in a baking dish, cover with foil, and heat in a 350°F oven for 15-20 minutes until warmed through. This ensures they retain their flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Really Good" Candied Baked Beans contains roughly 396 calories, with 5g protein, 70g carbohydrates, and 12g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans for this recipe?
Yes, you can use canned beans to save time. If using canned, skip the soaking and boiling steps. Rinse and drain the beans, then mix with the other ingredients and bake. Reduce baking time to about 30-40 minutes, just to heat everything through and meld the flavors.
Is it possible to make these beans vegetarian?
Absolutely! To make a vegetarian version, simply omit the bacon and use olive oil to sauté the onion. You can also add some smoked paprika to replicate the smoky flavor that bacon provides. The dish will still be delicious and hearty without the meat.
How can I enhance the flavor of the baked beans?
To enhance the flavor, consider adding a splash of apple cider vinegar or Worcestershire sauce for acidity and depth. A pinch of cayenne pepper or chili powder can also introduce a subtle heat. Experiment with spices like smoked paprika or ground cumin to tailor the flavor profile to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).