Susanna'S California Baked Beans
A hearty and flavorful baked bean casserole with smoky bacon, sweet ketchup, brown sugar, and spices, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Drain the kidney beans.
- Mix the drained kidney beans, pork and beans, cooked bacon, ketchup, brown sugar, chili powder, cumin, and chopped onion in a baking dish.
- Mix well to combine all ingredients.
- Bake at 400°F (200°C) for 45 minutes.
- Sprinkle grated cheese on top and cover the dish.
- Bake for an additional 15 minutes until the cheese is melted and bubbly.
Tips & Substitutions
For added depth, consider using smoked bacon for a richer flavor. You can substitute black beans for kidney beans if preferred. If you like a bit of heat, add a pinch of cayenne pepper or diced jalapeños. To make this dish vegetarian, omit the bacon and use vegetable broth instead of any meat-based ingredients. Serve with cornbread for a comforting combination.
Serving Suggestions
These baked beans are perfect as a side dish for summer barbecues or family gatherings, pairing beautifully with grilled meats or a fresh garden salad. For a heartier meal, serve alongside cornbread or over rice. They also make an excellent topping for baked potatoes. Consider a refreshing dish like Carol Ann'S Seven Layer Salad to complement the richness.
Storage & Reheating
Store leftover baked beans in an airtight container in the refrigerator for up to 5 days. To reheat, simply transfer to a saucepan and warm over medium heat, stirring occasionally. You can also reheat in the microwave, covering the dish to retain moisture. Add a splash of water or broth if they seem too thick after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Susanna'S California Baked Beans contains roughly 758 calories, with 38g protein, 116g carbohydrates, and 25g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (108% of the Daily Value), and protein (75% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1078mg per serving (47% 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 dried beans?
Yes, using canned beans can save you time. Just make sure to rinse and drain them before adding to the dish. This will reduce sodium content and enhance the overall flavor of your baked beans.
How can I make this dish spicier?
To add some heat, you can incorporate diced jalapeños or a pinch of cayenne pepper into the mixture. Adjust the amount to your taste preference, starting with a small amount and increasing as desired.
Can I make this ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the fridge. Just bake it when you're ready to serve. This can enhance the flavors as they meld together overnight.
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).