Summer means barbecues! And barbecue season means I’m craving baked beans! My mom always brought a can of baked beans to put on the side dish table when we went to cookouts, but these days, I prefer to make homemade baked beans.
Years ago, I shared a dressed up baked bean recipe that starts with canned baked beans, but today I wanted to share a simpler recipe that can be made with plain canned white beans or even dried beans.
Best of all? Sweet and saucy, homemade baked beans taste even better the day AFTER you cook them, so make this recipe ahead of time for easy hosting or potluck-ing. Baking the beans with water creates a subtle sweetness that we all love, and of course cooking the onions in bacon fat is a great trick for building flavor, too.
Skip the bacon if you want a vegetarian version, they’ll still be a hit. If you eat meat, some folks like to cut up hot dogs into the finished beans. It’s not my thing, but hey! If you love it, go for it.
I like to serve baked beans alongside all my favorite other summer sides, like my super popular broccoli salad, and classic, creamy macaroni salad. For more of a main dish, serve these over a baked potato!
Homemade Baked Bean Ingredients & Substitutions
- Beans: I usually use Great Northern beans, because they’re nice and small. You can use any beans you love or have handy, though. Pinto beans or navy beans both work great. If you prefer to use dried beans, swap in one pound of dried beans for the 4 cans of canned beans and be sure to soak them overnight.
- Bacon: Use thick cut bacon, or skip it to make vegetarian baked beans.
- Maple syrup & molasses: Use pure maple syrup! Pancake syrup (like Mrs. Butterworths) isn't the same. For a more budget-friendly option, use brown sugar instead of maple syrup.
- Mustard: Spicy brown mustard has such a terrific flavor, I love it here! It reminds me a little bit of Carolina mustard sauce. However, you could use almost any mustard you have. Dijon, yellow or whole grain mustard all work fine.
- Spices & seasonings: Salt, pepper, apple cider vinegar, garlic powder, smoked paprika.
- For even more BBQ flavor: Add ¾ a cup of your favorite BBQ sauce.
How To Freeze & Store Leftovers
Leftover baked beans last in the fridge for about five days, and I swear they only get more delicious. The only caveat: If the baked beans have sat out in the sun (or even at room temp) at a barbecue or summer gathering for longer than an hour or two, you should sadly compost or toss them.
If you’re working ahead, you can freeze baked beans for up to 3 months. Just be sure to cool them completely before freezing. When you’re ready to eat them, thaw the baked beans overnight in the fridge. Reheat them gently on the stove top over medium-low heat, stirring occasionally, until they’re warm.
More BBQ Side Dish Recipes
More Summer Side Dish Ideas, This Way
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