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Doctored-Up Canned Baked Beans

Serves 6 to 8

I love to make baked beans from scratch. However, I must admit that does not happen very often. It is not that it is so much work to prepare them, but you must plan ahead for a long cooking time. When that is not possible, there is nothing wrong with using good-quality canned baked beans. Use your favorite brand, one without too many extra flavorings, then add your own ingredients to taste based on some of my suggestions. The same can be done with plain canned beans, such as the Easy and Healthy Baked Beans and a few other examples in the similar and related recipes. This recipe can be made in any amount needed.

Ingredients

  • 4 strips thick-sliced bacon, coarsely chopped
  • 1/2 cup chopped green bell peppers
  • 3/4 cup chopped onions
  • 2 cans (about 16-ounces each) regular baked beans
  • 1/4 cup ketchup
  • 1/2 teaspoon yellow prepared mustard
  • 1 teaspoon dark brown sugar
  • Pinch of ground cinnamon
  • Salt and pepper to taste (see notes below)

Heat a medium saucepan over medium heat. Add the bacon and fry until brown. Add the peppers and onions; cook until tender, about 5 minutes. Add the beans and the remaining ingredients. Reduce heat to medium-low and simmer, covered, until slightly thickened, about 15 minutes. Taste for seasoning and serve or keep warm over very low heat.

Notes: If desired, after adding the beans, the dish can be baked in a 350° F oven for about 1 hour instead of cooking on the stovetop. Since most of the ingredients in this recipe are relatively high in sodium, I do not add salt. After tasting, you can add some if desired.

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