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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425F.
Combine canned baked beans, chopped onion, maple syrup, ketchup, and yellow mustard in a 9x13 baking dish. Stir until evenly coated.
Scatter bacon pieces across the top if using.
Bake uncovered for 1 hour until edges are caramelized and bacon is crispy and deep golden-brown.
Remove from oven and let rest for 10 minutes to thicken. Serve hot.
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Bake uncovered the entire hour to avoid a thin sauce. Tent with foil if browning too fast.
Pork and beans can replace baked beans for a richer flavor.
Do not drain the cans; the liquid thickens and caramelizes during baking.
Can I use pork and beans instead of baked beans?
Yes, pork and beans can be used for a slightly richer flavor.
Should I cover the dish while baking?
No, bake uncovered to allow the sauce to thicken and caramelize.
How do I store leftovers?
Refrigerate for up to 4 days or freeze for up to 3 months.
How should I reheat the baked beans?
Reheat covered at 350F for 15-20 minutes.
What should I do if the top browns too fast?
Tent loosely with foil for the last 10 minutes of baking.
