Best 5 Big Batch Baked Beans Recipes

Baked beans are a hearty and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. They are typically made with dried beans, such as navy beans or pinto beans, that are cooked in a sauce of tomatoes, molasses, and spices. Baked beans are often served with side dishes such as cornbread, coleslaw, or potato salad. There are many different recipes for baked beans, and the one you choose will depend on your personal preferences. Some recipes call for adding meat, such as bacon or sausage, while others use vegetables, such as onions, peppers, or celery. You can also find recipes for baked beans that are made with different types of beans, such as black beans or kidney beans. No matter what recipe you choose, you are sure to enjoy this classic dish.

This article features three delicious recipes for baked beans. The first recipe is a classic baked beans recipe that uses canned beans, bacon, and a sweet and tangy sauce. The second recipe is a vegetarian baked beans recipe that uses a variety of vegetables and a rich tomato sauce. The third recipe is a slow-cooker baked beans recipe that is perfect for busy weeknights. With so many great recipes to choose from, you are sure to find the perfect baked beans recipe for your next meal.

Here are our top 5 tried and tested recipes!

BAKED BEANS FOR A CROWD

Baked Beans for a Crowd image

This easy recipe uses canned beans and adds hamburger, bacon and brown sugar for a premium recipe for Baked Beans for a Crowd of 100.

Provided by Jennifer @ Plowing Through Life

Categories Side Dish

Time 4h30m

Number Of Ingredients 11

Ingredients

7 pounds Bush's original baked beans
1 3/4 pound Bush's maple bacon baked beans
4 pounds Red kidney beans
4 pounds Baby butter beans
4 pounds hamburger (browned)
2 cups onion (chopped)
2 pounds bacon (about 3 cups cooked & chopped)
2 cups brown sugar
1/2 cup white vinegar
2 cups ketchup (or a 20 ounce bottle)
1/4 cup mustard

Steps:

Brown hamburger and onions, drain well.
Cook bacon, drain well and chop.
Grease a 20 quart roaster very well, apply extra coats to the corners.
Pour meat and beans into roaster. Add remaining ingredients on top and stir well with a long handled wooden spoon.
Set to 300°F and bake in the roaster for 3 to 4 hours. Stir every hour and keep the lid on as much as possible. Turn to keep warm when the flavors have baked together well. Enjoy!

Nutrition Facts : Calories 198 kcal, Carbohydrate 31 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 368 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

OLD FASHIONED BAKED BEANS

Old Fashioned Baked Beans image

Deliciously thick, sweet, smoky and savory, these from-scratch Old Fashioned Baked Beans are sure to be a hit at your next BBQ, picnic, potluck or family dinner!

Provided by Kimberly Killebrew

Categories Side Dish

Time 12h15m

Number Of Ingredients 14

Ingredients

1 pound dried navy beans
8 ounces thick cut bacon (, diced)
1 medium yellow onion (, finely chopped)
2 cloves garlic (, minced)
1/2 cup plain tomato sauce or ketchup
1/4 cup molasses
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon prepared yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bay leaf

Steps:

Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

Nutrition Facts : Calories 537 kcal, Carbohydrate 78 g, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 1196 mg, Fiber 19 g, Sugar 33 g, ServingSize 1 serving

EASY BAKED BEANS

Easy Baked Beans image

My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 cans (28 ounces each) pork and beans
1-1/2 cups packed brown sugar
1/2 pound sliced bacon, cooked and crumbled
1 cup finely chopped onion
1 cup cola
1 cup ketchup
2 tablespoons ground mustard

Steps:

Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.

BIG-BATCH BLACK BEANS

Big-Batch Black Beans image

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Provided by The Epicurious Test Kitchen

Time 3h

Yield Makes about 12 cups

Number Of Ingredients 7

Ingredients

2 lb. dried black beans, washed, picked over
1 onion, halved
3 garlic cloves, peeled, lightly crushed
2 bay leaves
2 Tbsp. kosher salt
1 Tbsp. dried oregano
1 Tbsp. ground cumin

Steps:

Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

EASY BAKED BEANS

Easy Baked Beans image

Provided by Trisha Yearwood

Categories side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 pound bacon
1 large sweet onion, such as Vidalia, finely chopped
Four 14-ounce cans pork and beans
1/2 cup dark molasses
1/4 cup light brown sugar, packed
2 tablespoons prepared yellow mustard

Steps:

Preheat the oven to 350 degrees F.
Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

Tips:

Use dried beans: Dried beans are more flavorful and economical than canned beans. If you use dried beans, soak them overnight in water to rehydrate them before cooking.
Use a variety of beans: Don't be afraid to mix and match different types of beans in your baked beans. This will add flavor and texture to the dish.
Use a flavorful cooking liquid: Be sure to add some flavor to the liquid that you cook the beans in. This could include water, broth, or a combination of both. You can also add herbs, spices, or vegetables to the cooking liquid for extra flavor.
Don't skimp on the bacon: Bacon is a key ingredient in baked beans, and it adds a lot of flavor. Use high-quality bacon for the best results.
Cook the beans slowly: Baked beans should be cooked slowly over low heat. This will help the beans to develop their flavor and become tender.
Add brown sugar or molasses: Brown sugar or molasses adds a sweet and smoky flavor to baked beans. Add it to taste, depending on how sweet you like your beans.
Serve with cornbread or other sides: Baked beans are a classic side dish for many meals. They go well with cornbread, mashed potatoes, or coleslaw.

Conclusion:

Baked beans are a delicious and versatile dish that can be served as a side dish or a main course. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet, savory, or smoky, there is a baked beans recipe out there for you. Experiment with different ingredients and cooking methods to find your perfect baked beans recipe.