My family’s go-to baked beans recipe for decades – Anastasia’s Best-Ever Baked Beans, make in the oven or slow cooker. These are a must-have at barbecues and get-togethers. This shortcut recipe is easy to make, so darn good. Rave Reviews!
Best-Ever Baked Beans Recipe (Oven or Slow Cooker/Crock Pot)
My sister’s famous baked beans recipe, an easy-to-make, go-to favorite side dish – made with canned pork and beans, sautéed onions, molasses, brown sugar, ketchup, mustard, and bacon… a big ol’ dish of comfort! The perfect side for so many meals, holidays, potlucks, picnics and barbecues. Simple to make. So good. Sure to become a new favorite! Read the rave reviews!
RAVE REVIEWS FROM PEOPLE WHO TRIED THIS RECIPE ON PINTEREST!
More Great Reviews and even More Reviews
Original Recipe Post Date, April 3, 2016. Post Updated, April 1, 2023.
My friend, Marsha, from The Better Baker, won PEOPLE’S CHOICE at her local Beans Day festival with my sister’s recipe! Head over to read her fun post!
WHAT YOU NEED TO MAKE THESE EASY BAKED BEANS
- canned pork and beans (VanCamps’s canned Pork and Beans or similar)
- yellow mustard
- brown sugar
How to Make the best baked beans in the oven or slow cooker
Preheat oven to 325 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
Sauté onions over medium to medium-high heat in butter until onions are tender and translucent.
Mix beans, ketchup, mustard, molasses and brown sugar…
Next, add the sautéd onions and mix well and pour in prepared baking dish.
Top with uncooked bacon in single layer.
Bake on middle rack of oven uncovered for 2–3 hours.
Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!
How To Make in the Slow Cooker
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won’t get that nice caramelize top, but it will still be delicious if you’re in a pinch for time. Be sure to sauté the onions first and pre-cook the bacon.
Frequesnlty asked Baked Beans questions
Prep time for the baked beans is about 20 mins. They are baked low and slow fin the oven for 2–3 hours, until the bacon is dark and caramelized.
The oven is best. The oven allows the bacon to caramelize. So good.
We use VanCamp’s, but others have used different brands and love the results.
Yes! You can prepare everything the night before, then pop them in the oven the next day.
For this recipe, use unsulphured molasses.
Store leftover baked beans in an airtight container in the fridge for up to 3–4 days. You can reheat the baked beans in the microwave, stove or oven.
Want More Great Side Dishes for your next get-together?
PLEASE NOTE: This is not a sponsored post. I have no affiliation with any of the products shared in this recipe.
Anastasia’s Best-Ever Baked Beans (Oven or Slow Cooker)
- 5 cans pork and beans (15 ounce cans) VanCamps’s Pork and Beans or similar
- 1 large yellow or sweet onion, chopped (or 2 medium size onions) not vidalia
- 1 – 2 Tablespoons butter (for sautéing onions)
- ¾ cup ketchup
- 3 Tablespoons yellow mustard
- ½ cup molasses, unsulphured
- ¼ – ½ cup brown sugar (use less for less sweetness)
- 6-8 slices uncooked bacon (each slice cut in half or thirds)
- Preheat oven to 325 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
- Sauté onions over medium to medium-high heat in butter until onions are tender and translucent.
- Mix beans, ketchup, mustard, molasses and brown sugar.
- Add the sautéd onions and mix well and pour in prepared baking dish.
- Top with uncooked bacon in single layer. Bake on middle rack of oven uncovered for 2–3 hours. Beans are ready when the top is dark and caramelized.
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won’t get that nice caramelize top, but it will still be delicious if you’re in a pinch for time. Be sure to sauté the onions first and pre-cook the bacon. BEANS FROM SCRATCH, for those of you who would never make beans from a can – If you want to make baked beans from scratch, head here for a great recipe – Boston Baked Beans – “A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”
If I were making this in a baking dish that can be used on the stovetop as well as in the oven I would cook the onions in the baking/serving dish with the butter, then add the other ingredients right in the same pan, top with the bacon and pop it in the oven. No need to dirty a pan to cook the onions separately.
This would be good to do in a smoker. You could place on a lower shelf to under your meat like ribs or pork butt for basting. I would even mix some dry rub into the beans.
I make beans similar, but I use 2 cans Campbells pork & beans, 2 jars Boston beans, 1 can Butter beans. My recipe also does not have molasses in it. Really love these!
Oh, mine also has a 1/2 lb. ground beef in it.
I’ve made this recipe pretty much for years, however I add a small can of crushed pineapple w/juice. Great flavor. Also, I blanch the bacon in the mico to remove some of the fat.
Best-Ever Baked Beans — Yes!! These are the BEST!!
Thank You for sharing!!
How many does this serve?
Hi Audrey – at least 10 people since this is a side.
How long to cook if bacon is cooked?
jodee I witcher
Whole family loved this recipe..ended up sending some home with children at Easter time..what little was left..that is. So good !! Having again for Mothers day!! Super GOOD !!
Barbara J Johnson
I have made Baked beans for 100’s.. Yours sound yummy.
I start with GREAT NORTHERN (CANNED OR DRY) I ADD SUGAR, FROZEN ONIONS, BACON OR BACON ENDS BAKE FOR NIUMEROUS HOURS LIKE 8 HOURS TO 15 HOURS SO DIFFERENT BUT i’M SURE JUST AS GOOD.
I have a question about the molasses. When shopping for molasses not long ago, I was confused at which one I use for baked beans. My dad always used molasses in his beans and I wanted to do the same. Please help
Why can’t you use Vidalia onions?
Can these be made and then frozen?
These are much better with a splash of liquid smoke. This same recipe has been in our family for 40 plus years lol.
I made this recipe, but I used dry beans. I would never use canned beans. It came out good.
I make these beans too but I use grandma brown beans….YUMMY
OMG! Great recipe!! My changes:
Par cook the bacon so the beans aren’t as greasy
Then cook onions in bacon fat-drain well
Pour out some of the liquid from the beans before adding them
Add less molasses then recipe (I halved the recipe so added 2 1/2 tbsp)
Also Used 1/2 of a 1/4 cup of brn sugar OMG! Fantastic recipe!
I use only ketchup and brown sugar and bacon on top and bake low for a few hrs uncoverd and it’s the best. I am told it take like beans made from scratch. I never add onions as some don’t eat them.
Sounds wonderful! How many people will one recipe feed?
My moms recipe
3 lg can of Campbell’s baked beans
1 lg sweet onion- sautee in bacon grease
Pound of bacon- dice a fry crisp & drain on paper towels
Brown sugar- 1/2 c
Ketchup- 1/2 c
Yellow mustard- 1/4 c
Powdered mustand- 2 tsp
Worcestershire sauce- 1 tbsp
I have tried this recipe several times now and it always has good flavor but for some reason I can never get it to thicken up right. I’ve cooked in both the oven and crock pot and follow all directions but not sure if I’m doing something wrong??
I HAVE SHARED THIS BAKED BEANS EVER RECIPE WITH GOOD FRIENDS. THEY ALL SAY ” IT’S THEIR BEST EVER! ” MY REPLY ” TOLD YA “
Fixed this king AGAIN last night. Now we know why it’s called “best ever !”
Ummm confused. Very experienced cook here. You list “yellow or sweet onion but not Vidalia”. Vidalia is a sweet onion so are you implying that one can use sweet onions but not, specifically, Vidalia onions, for some peculiar reason? Can you expand upon this instruction and/or thought process? Is it because Vidalia’s are sweeter than other sweet onions, in your opinion?
Yes, Dana,they are a little too sweet for this recipe. Vidalia also happens to be my favorite onion. 🙂
Can this recipe be prepped the night before? Or is that not ideal? I’ve made this recipe before and it is wonderful.
Yes it can, Miranda.
Hi I’ve been making this recipe for my children since they were old enough to use a spoon they’re all grown now and they’re fifties and this is the recipe I’ve always used I never use the molasses though I always use brown sugar everything else in this recipe is the way I make it just like you except the brown sugar I love it thank you for putting this recipe out I’ve had my friends try to duplicate it but they never could they said they followed the recipe to the T so I don’t know but I tell them just follow the recipe and you should have no problem I think sometimes they don’t follow the recipe in that other things haha thank you