This recipe for Baked Beans with Brown Sugar features canned pork and beans, a sweet and savory sauce, and lots of crispy bacon. They are so easy to make, you’ll want to take them to every barbeque and potluck this summer!
For years, this was the only baked bean recipe I knew.
And that was good enough for me because it was pretty delicious.
Baked beans with brown sugar is one of my mom’s staple side dish recipes in the summer; we eat it at almost every barbeque family dinner.
And that’s because it’s so easy to make!
All you’ll need is a few cans of pork and beans and some common condiments and you’ll have a delicious side dish everyone will love.
PREHEAT oven to 350 degrees.
COOK 4 slices of bacon in a frying pan or skillet over medium heat until crisp.
REMOVE bacon from pan and set aside.
COOK 1/2 cup of chopped onion in the bacon drippings until tender.
COMBINE cooked onions, 44 ounces of pork and beans slightly drained, 2 tablespoons packed brown sugar, 2 tablespoons mustard, 2 tablespoons ketchup, and 1 tablespoon of Worcestershire sauce in a medium bowl.
POUR bean mixture into a 2 quart casserole dish.
BAKE uncovered at 350 degrees for 1 – 1 1/2 hours. Remove the dish from the oven and sprinkle with crumbled reserved bacon.
Baked beans goes well with any picnic or barbeque main dish! A few that come to mind are:
Pulled pork sandwiches
If you happen to have leftovers after a few days (this never happens in our family!) you can save your beans to eat at a later date by freezing them.
1. Allow the beans to cool down.
2. Pour them into a freezer-safe gallon bag, squeeze out as much air as you can and seal the bag.
3. Lay the bag flat in the freezer for easy defrosting later and keep for up to 6 months.
According the the USDA, beans are legumes that are classified under the vegetable category.
While they aren’t leafy or green like traditional vegetables, they are high in fiber, folate, and potassium.
So while you shouldn’t count baked beans as the only vegetable in your diet, you will get some dietary benefits from occasionally eating this tasty vegetable!
Recipe Tips and Substitutions
The original recipe calls for 2 (16 ounce) cans of pork and beans. That equals 32 ounces and never made quite enough beans for our family. Now I buy one large 28 ounce can and a small 16 ounce can to equal 44 ounces. You can make this recipe using 2 (16 ounce) cans, 3 (16 ounce) cans, the combination I use, or one large 53 ounce can.
There’s a fine line between too much sauce and too little sauce with baked beans. I like to drain off the first bit of sauce in the pork and beans, but still leave some that it keeps the beans saucy.
If you don’t like onions, you can substitute 1/2 tablespoon of onion powder or one of these onion powder substitutes.
If you don’t have ketchup on hand, you can use one of these substitutes for ketchup.
More Like This
Looking for more delicious sides for your next barbeque or potluck? You’ll love these!
- Calico Baked Beans with Ground Beef and Bacon
- Tri Color Pasta Salad with Italian Dressing
- BLT Salad with Avocado
- Tuna Rotini Pasta Salad
- Instant Pot Potato Salad
I hope your family loves this baked beans with brown sugar recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Easy Baked Beans With Brown Sugar
- 4 slices of bacon
- 1/2 cup onion, chopped
- 44 ounces pork and beans, slightly drained
- 2 tablespoons packed brown sugar
- 2 tablespoons mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- Preheat oven to 350 degrees.
- Cook bacon in a frying pan or skillet over medium heat until crisp.
- Remove bacon from pan and set aside.
- Cook onion in the bacon drippings until tender.
- Combine cooked onions, pork and beans, brown sugar, mustard, ketchup, and Worcestershire sauce in a medium bowl.
- Pour bean mixture into a 2-quart casserole dish.
- Bake uncovered at 350 degrees for 1 - 1 1/2 hours. Remove the dish from the oven and sprinkle with crumbled reserved bacon.