Baked Bean Bonanza

Find out how to reinvent your baked beans recipe, and give an old dish a new twist!

By: Adam Easterling

The return of sweet summer weather means it’s time to start hosting backyard barbecues. Set the picnic table, fire up the grill, and start preparing all of those delicious dishes that go so well with your cool cookout.

What should top your list of sumptuous summer sides? Baked beans, of course! A batch of baked beans brings big flavour to the backyard, no bones about it. And this delightful dish is versatile enough to include your favourite tastes, from sweet and savoury to hearty meats and veggies. Make it from scratch or just add your own signature spices to the opened can — you can’t go wrong. Take a look at some of our bean recipes for a little inspiration or to help you get started!

1. Classic Baked Beans

455 grams (1 pound bacon), sliced
1 green bell pepper, sliced thin and seeded
1 yellow onion, diced
1365 grams (1 3-lb) can pork and beans
250 mL (1 cup) BBQ sauce
125 mL (1/2 cup) brown sugar
15 mL (1 tbsp) brown mustard


  1. Bring a large pot to medium-high heat and add bacon
  2. Cook until bacon is crispy (10-12 min), stirring occasionally
  3. Remove bacon and drain on paper towels, leaving drippings in pot
  4. Add green pepper and onion to drippings and let cook on medium heat until all are soft, stirring often
  5. Add beans, BBQ sauce, brown sugar and mustard, stirring to combine
  6. Bring to boil, and then reduce to simmer for one hour, covering with a lid
  7. Stir occasionally, and then remove and serve!

2. Baked Black Beans with Vegetables (v)

1 large can (500 mL or 2 cups) black beans
250 mL (1 cup) artichoke hearts
75 mL (1/3 cup) chopped broccoli
75 mL (1/3 cup) Brussels sprouts, quartered
50 mL (1/4 cup) diced carrots
250 mL (1 cup) water
10 mL (2 tsp) maple syrup
10 mL (2 tsp) molasses
Pinch of garlic salt
Pinch of cayenne pepper
Dash Worcestershire sauce


  1. Add beans to a 9x9 foil-lined pan
  2. Combine all other ingredients in a bowl and pour over beans
  3. Bake in preheated oven at 180 C (350 F) for 40-45 minutes, until water has mostly reduced and vegetables are roasted
  4. Place in bowl and enjoy!

3. Slow Cooker Maple-chipotle Baked Beans

455 grams (1 pound) dried pinto beans (or canned if wanting to skip soaking overnight)
7 slices bacon, diced
1 yellow onion, diced
750 mL (2 1/2 cups) water
200 grams (7-ounce) can of chipotle peppers in adobo sauce
125 mL (1/2 cup) ketchup
125 mL (1/2 cup) brown sugar
1/2 cup maple syrup
90 mL (6 tbsp) molasses
30 mL (2 tbsp) cider vinegar
15 mL (1 tbsp) brown mustard
1 clove garlic, minced
10 mL (2 tsp) kosher salt
Black pepper to taste


  1. Place dried beans in a large bowl and cover with 7.5 cm (3 inches) of water — let soak overnight
  2. Drain beans and place in a slow cooker, followed by bacon and onions
  3. Separately, whisk together all other ingredients until combined
  4. Pour remaining ingredients over beans and cover cooker with lid
  5. Cover and cook on high for 12 hours. Check sauce occasionally during last few hours, and vent lid for awhile if the sauce is runny
  6. Allow beans to cool before serving



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