Skip to content

Baked Beans Recipes

Baked Beans Recipes
Baked Black Beans
Barbequed Baked Beans
Brazilian Black Bean Bake
Fit For A King Baked Beans
Nantucket Baked Beans
New England Baked Beans
Pineapple Baked Beans
Rio Arriba Baked Beans
Tropical Baked Beans
Wild Mushroom Baked Beans
Baked Black Beans

Makes 4 main dish servings
or 8 side dish servings

6 sun-dried tomatoes
Vegetable cooking spray
1 cup chopped onion
4 cloves garlic, minced
1/2 to 1 jalapeo pepper, seeds and veins discarded, minced
2 cans (15 ounces each) Black beans or 3 cups cooked dry-packaged Black beans, rinsed, drained
2 cups frozen thawed whole kernel corn
1 to 2 tablespoons honey
1 cup finely chopped cilantro
3/4 teaspoon dried tarragon leaves
1 bay leaf
1/2 cup (2 ounces) fat-free Cheddar cheese
1/2 cup (2 ounces) crumbled Mexican white or farmer’s cheese

Preparation

Pour hot water over sun-dried tomatoes in small bowl; let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, garlic and jalapeo pepper until tender, about 5 minutes.
Combine all ingredients, except cheeses, in 1 1/2-quart casserole; sprinkle cheeses over top. Bake, covered, at 350 F. until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 387; Fat 6g; % Calories from Fat 12; Carbohydrate 72g;s Sodium 863mg; Protein 30g; Cholesterol 16mg

Barbequed Baked Beans
Makes 8 main-dish servings (about 1 cup each)
or 12 side-dish servings (about 2/3 cup each)
Preparation Time: 10 minutes
Baking Time: 1 1/2 hours

1 can (15 ounces) Lima beans or 1 1/2 cups cooked dry-packaged Lima beans, rinsed, drained
1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
1 can (15 ounces) Navy beans or 1 1/2 cups cooked dry-packaged Navy beans, rinsed, drained
1 can (15 ounces) Blackeyes or 1 1/2 cups cooked dry-packaged Blackeyes, rinsed, drained
1 can (8 ounces) reduced-sodium or regular tomato sauce
1 cup reduced-sodium or regular barbecue sauce
1 cup chopped onion
1 cup chopped green bell pepper
3/4 to 1 cup packed light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard or 2 to 3 teaspoons prepared mustard
1/3 cup cooked crumbled reduced-sodium or regular bacon

Preparation

Mix all ingredients, except bacon, in 2-quart casserole. Sprinkle bacon over top of casserole.
Bake, covered, at 350 F. for 30 minutes; bake, uncovered, 1 hour, or until thickened.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packed beans and need soaking information?

Nutrient Information

Per serving: Calories 319; Fat 2g; % Calories from Fat 6; Calcium 94mg; Carbohydrate 65g; Folate 194mcg; Sodium 922mg; Protein 14g; Dietary Fiber 11g; Cholesterol 3mg

Brazilian Black Bean Bake
Makes 8 servings (about 1 cup each)

2 cups chopped onions
2 tablespoons minced jalapeno chili
2-4 teaspoons minced ginger root or 1-2 teaspoons ground ginger
4 cans (15 ounces each) Black beans or 6 cups cooked dry-packaged Black beans, rinsed, drained
2 cans (14.5 ounces each) diced tomatoes, undrained
1/3 cup honey
1/3 cup packed light brown sugar
3/4 teaspoon dried thyme leaves
1 teaspoon salt
1/3 cup cubed fresh or jarred mango
1/3 cup sliced banana

Preparation

Combine all ingredients, except mango and banana, in 3-quart casserole. Bake at 350 degrees, covered, 30 minutes; uncover and bake to desired thickness, about 1 hour. Spoon mango and banana on beans before serving.
TIP: If desired, ripe plantain can be substituted for the banana.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 289; Fat less than 1g; % Calories from Fat less than 1; Potassium 701mg; Carbohydrate 60g; Folate 328mcg; Sodium 1296mg; Calcium 147mg; Protein 11g; Dietary Fiber 10g; Cholesterol 0mg

Fit For A King Baked Beans
Makes 8 main dish servings or
16 side dish servings

3 slices bacon, chopped
1 1/2 cups chopped onions
3 tablespoons minced ginger root
3 cloves garlic, minced
4 cans (15 ounces each) Navy or Great Northern beans or 6 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained
1/2 cup packed dark brown sugar
1/2 cup light molasses
1/2 cup salsa catsup
1/2 cup apple cider
1 tablespoon Dijon-style mustard
1/2 cup crushed gingersnaps
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
2 bay leaves

Preparation

Fry bacon until crisp in medium skillet; drain bacon thoroughly on paper towels. Discard all but 1 teaspoon bacon fat; add onions, ginger root and garlic to skillet and saute until tender, 4 to 5 minutes.
Mix all ingredients in 2-quart casserole. Bake, covered, at 300 F. for 2 hours; bake, uncovered, for 30 minutes. Discard bay leaves.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packaged beans and need soaking information?
Nutrient Information

Per serving: Calories 473; Fat 3g; % Calories from Fat 5; Carbohydrate 100g; Sodium 1134mg; Protein 17g; Cholesterol 2mg

Nantucket Baked Beans
Makes 6 servings (about 1 1/4 cups each)
Preparation Time: 20 minutes
Baking Time: 1 hour 20 minutes

8 ounces smoked reduced-fat sausage or linguica, diced
4 ounces ground beef round
1 cup chopped onion
2 teaspoons chopped garlic
2 cans (15 ounces each) Kidney or Navy beans or 3 cups cooked dry-packaged Kidney or Navy beans, rinsed, drained
1 cup tomato sauce
1 cup reduced-sodium fat-free chicken broth
1/2 cup dry white wine or reduced-sodium fat-free chicken broth
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 teaspoon pepper
2/3 cup fresh white bread crumbs

Preparation

Saute sausage, ground beef, onion and garlic in large skillet until meat is browned and onion is tender, about 10 minutes. Drain well.
Combine meat mixture and remaining ingredients, except bread crumbs, in 2 1/2-quart casserole.
Bake at 350 F., uncovered for 1 hour. Sprinkle top of casserole with bread crumbs and bake until crumbs are lightly browned, 20 to 25 minutes.
TIP: Linguica is a Portuguese smoked sausage traditionally used in many dishes along coastal New England. It is spiced with garlic, cumin and red pepper. Chorizo or another smoked sausage can be substituted.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 279; Fat 3g; % Calories from Fat 10; Potassium 709mg; Carbohydrate 42g; Folate 83mcg; Sodium 1095mg; Calcium 93mg; Protein 19g; Dietary Fiber 9g; Cholesterol 27mg

New England Baked Beans
Makes 8 servings (about 1 cup each)

1 pound dry packaged Navy beans
8 ounces sliced bacon, cubed
2 cups chopped onions
2 teaspoons minced garlic
1/3 cup unsulphured molasses
1/3 cup packed light brown sugar
2 teaspoons prepared mustard
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

Preparation

Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole.
Stir bacon and reamining ingredients into beans. Bake, covered, at 250 degrees for 1 hour; uncover and bake until desired thickness, 4-6 hours, stiring every hour.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 388; Fat 9g; % Calories from Fat 22; Potassium 789mg; Carbohydrate 55g; Folate 102mcg; Sodium 798mg; Calcium 125mg; Protein 18g; Dietary Fiber 14g; Cholesterol 11mg

Pineapple Baked Beans
Makes 6 main dish servings
or 12 side dish servings

3 slices bacon, chopped
3/4 cup sliced green onions and tops
3 cloves garlic, minced
4 cans (15 ounces each) Navy or Great Northern beans or 6 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained
1 can (8 ounces) crushed pineapple, undrained
1/4 to 1/2 teaspoon minced jalapeo pepper
1/2 cup packed light brown sugar
1 cup pineapple or apple juice
2 tablespoons Dijon-style mustard
1/4 teaspoon pepper

Preparation

Fry bacon in small skillet until crisp; drain bacon thoroughly on paper towels. Discard all but 1 teaspoon bacon fat; add onions and garlic to skillet and saute until tender, 4 to 5 minutes.
Mix all ingredients in 1 1/2-quart casserole. Bake, covered, at 350 F. for 1 1/2hours, then bake, uncovered, for 30 minutes. Microwave instructions: cook on medium high for 45 minutes to 1 hour.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Fat 3g; % Calories from Fat 5; Carbohydrate 89g; Sodium 1206mg; Protein 22g; Cholesterol 3mg

Rio Arriba Baked Beans
Makes 4 servings (about 1 cup each)
Preparation Time: 15 minutes
Baking Time: 40 to 50 minutes

1 cup chopped onion
1/2 cup chopped poblano chili or green bell pepper
1 jalapeo chili, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 cans (15 ounces each) Pinto or Black beans or 3 cups cooked dry-packaged Pinto or Black beans, rinsed, drained
1/2 cup beer or water
1/4 cup sliced softened sun-dried tomatoes
1/4 cup packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon salt

Preparation

Saute onion, chilies and garlic in oil in large skillet until tender, about 8 minutes.
Combine onion mixture and remaining ingredients in 1 1/2-quart casserole. Bake at 350F., covered, for 30 minutes.
Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 314; Fat 5g; % Calories from Fat 15; Potassium 826mg; Carbohydrate 55g; Folate 147mcg; Sodium 809mg; Calcium 132mg; Protein 12g; Dietary Fiber 12g; Cholesterol 0mg

Wild Mushroom Baked Beans
Makes 6 main-dish servings (about 1 cup each)
or 12 side-dish servings (about 1/2 cup each)

1 package (3.5 ounces) shiitake mushrooms, sliced
1 package (8 ounces) baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
Finely chopped parsley

Preparation

Saute mushrooms, onion, and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.
Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.
Bake, uncovered, at 350 F. for 45 minutes; sprinkle with parsley before serving.
TIP: Any desired wild or domestic mushroom can be used in this recipe.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per Serving: Calories 321; Fat 6g; % Calories from Fat 14; Calcium 108mg; Carbohydrate 50g; Folate 170mcg; Sodium 520mg; Protein 14g; Dietary Fiber 14g; Cholesterol 0mg

Tropical Baked Beans
Makes 6 main dish servings
or 12 side dish servings

8 ounces turkey Italian sausage, casing removed (optional)
1 1/2 cups cubed jicama (1/2-inch cubes)
1 can (15 1/4ounces) tropical fruit salad, drained
1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1 can (15 ounces) Navy or Great Northern beans or 1 1/2 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained
1 can (14 ounces) diced tomatoes, undrained
1/2 cup coarsely chopped orange essence pitted prunes
1/2 cup mango chutney
3 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes

Preparation

If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jimaca to skillet and saute until beginning to brown, about 5 minutes.
Mix all ingredients in 2 1/2-quart casserole. Bake, covered, at 350 F. for 30 minutes.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 380; Fat 2g; % Calories from Fat 4; Carbohydrate 85g; Sodium 788mg; Protein 19g; Cholesterol 0mg

Baked Beans Recipes