Baked Beans II

Baked Beans II


"Has been described as soul food."

Ingredients 30 m {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
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Reviews 67

  1. 88 Ratings


This recipe is great, however I've made a few modifications that have made it even better! 1. it's not really necessary to use as much bacon as the recipe calls for. If you cut the bacon in half it still tastes the same, and is not quite as bad for you! 2. always drain the bacon grease before adding the onions, and always drain the sauce from the canned beans before adding them, or the recipe comes out too soupy. 3. I think the mustard taste is a little strong, so I cut back on the mustard just a tad. I've made this recipe several times for about 20 people, and everyone loved it!


I rarely give out 5-star ratings, but this recipe deserves it, I think. Not only was it very tasty, but it's quick and easy to make, too. This was probably the first time in my life I'd taken canned baked beans (I used Bush's "Original"), which I like by themselves, and fixed them up to make them even better. I'm not a big fan of mustard, but I had a jar of Hickory Farms Sweet-Hot Mustard which I wanted to use up. It was a 2.25 oz. jar by weight, and it was probably less than 1/4 cup, but more than 1/8, I think. And I couldn't find 15 oz. cans of beans, so I used 2 16 oz. cans. Therefore I made this with a little more baked beans, and a little less mustard, than the recipe called for. For the onion, I used a large, sweet Vidalia. After I "finely chopped" it, I thought there might be too much onion in the recipe, but the end result was just right. I did drain the oil after cooking the bacon and onions, though. In the end, this was a nice, thick, not too sweet, and only slightly mustardy dish. I loved having lots of bacon and onions in there too. Thanks for a great recipe!

I'm nuts too...

We loved it, they were nice & thick just how we like. I loved the fact that there was no baking, I was able to whip this up in a bind! Thanks dooper!