Easy Southern Baked Beans Recipe (with Canned Beans)

a pot of beautiful baked beans that are a warm acorn color.

Easy Southern Baked Beans Recipe (with Canned Beans)

This easy Southern baked beans recipe transforms canned navy beans into a rich, smoky, sweet-and-tangy side dish with simple ingredients. It's the perfect side dish for your next summer BBQ, family cookout, or potluck!

Course Side Dish

Cuisine American, southern

Keyword baked beans, baked beans recipe, baked beans using canned beans, bbq baked beans, navy bean recipe, southern baked beans, southern baked beans recipe, summer bbq side dish, vegetarian baked beans

Prep Time 15

Cook Time 1 10

resting time 10

Total Time 1 35

Servings servings

Equipment

Ingredients

4 16 oz cans Navy Beans drained and rinsed
2 tablespoon Olive Oil
1 large Yellow Onion finely chopped
1 large Green Pepper finely chopped
4 cloves Garlic minced
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1.5 cup BBQ Sauce
½ cup Brown Sugar
2 tablespoon Maple Syrup
⅓ cup Ketchup
3 tablespoon Yellow Mustard
1 tablespoon Apple Cider Vinegar
1 tablespoon Worcestershire Sauce
½ cup Water
Kosher Salt and Fresh Cracked Pepper to taste

Instructions

Preheat the oven to 350°F. Drain and rinse the navy beans.
Heat olive oil in a large Dutch oven, cast iron or heavy-bottomed oven-safe pot over medium heat.
Add the chopped onion, green pepper, and a generous pinch of salt. Cook for 5–7 minutes until softened.
Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the smoked paprika and garlic powder.
Add the drained navy beans, BBQ sauce, brown sugar, maple syrup, ketchup, yellow mustard, apple cider vinegar, Worcestershire sauce, and water.
Stir gently to combine and bring everything to a simmer.
Cover with a tight-fitting lid and bake for 45 minutes.
Remove the lid and bake for another 5–10 minutes until bubbly and slightly caramelized.
Let the beans rest for 10 minutes before serving.

Notes

Vegetarian Option: This recipe is vegetarian-friendly when made with vegetarian Worcestershire sauce and meat-free BBQ sauce. Traditional Worcestershire sauce usually contains anchovies, so double-check the label before cooking. Omit the optional bacon.

For Bacon Baked Beans: Cook 4 strips of chopped thick-cut bacon until crispy. Remove the bacon and leave approximately 2 tablespoons of rendered fat in the pot. Use the bacon fat instead of olive oil, then add the bacon back with the beans.

For Thicker Beans: Bake uncovered for a few additional minutes until the sauce reaches your preferred consistency.

For Thinner Beans: Stir up to an additional ½ cup of water into the finished beans.

For Less-Sweet Beans: Reduce or omit the maple syrup, or use a less-sweet barbecue sauce.

Make Ahead: Prepare the recipe as directed, refrigerate promptly, and reheat until hot throughout before serving.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Slow Cooker Option: This recipe may be adapted for a slow cooker, but the timing and sauce consistency have not been tested enough for me to be confident in it. The oven method is recommended for the original result.