Easy Baked Beans
These Easy Baked Beans are budget friendly, have a short ingredient list (all of which are easy to find), and requires minimal hands on time to make.
- 4 ounces bacon, chopped (see notes)
- 1 small onion, minced
- ½ cup ketchup
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons brown sugar
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can green lima beans, drained and rinsed
- 14 ounce can pork and beans
Move oven rack to lower middle position. Heat oven to 300°F.
Brown bacon until fat begins to render, but before crisp (about 3-4 minutes) in a large oven-safe dutch oven over medium high heat. If using regular pork bacon, drain rendered fat, leaving about 1 Tablespoon of fat in the pot. Add onion, and cook until soft (another 4-5 minutes), reducing heat if it begins to brown too quickly.
Add ketchup, vinegar, and brown sugar, scraping up any browned bits from the bottom of the pot. Stir in all of the beans and continue heating until heated through (about 4-5 minutes).
Transfer saucepan to oven and cook for 2 hours.
Slow cooker instructions
Follow the above instruction through the end of step 2. Transfer bacon and onions to the dish of a slow cooker, and stir in ketchup, vinegar, brown sugar, and all the beans. Cook on low heat for about 6 hours (NOTE: If you have a large slow cooker (eg. 6 quart), you will need to double the recipe or it will scorch).
Recipe can be easily doubled.
Use turkey bacon to reduce the saturated fat in the recipe, but you may need to add a little bit of vegetable oil to prevent the bacon and onions from sticking to the pot. You can also use meatless bacon to make this recipe vegan.
Calories: 330kcal | Carbohydrates: 49g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 765mg | Potassium: 875mg | Fiber: 13g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 4mg