These quick and easy baked beans start with canned pork and beans, with some added onion, bacon and more! Needs only 90 minutes in the oven! Perfect for Summer entertaining.
You know that this is an old recipe by the use of the word “Peppy”! That’s a word you don’t hear too often anymore :) One definition of peppy is “able to move fast” and that’s exactly what these baked beans do – delicious baked beans in much less time!
These Peppy Baked Beans start with canned pork and beans, that are combined with a few other flavour-enhancing things, an onion and some bacon. Stir it all together and pop into the oven for just 90 minutes. Quick, easy and delicious and perfect for Summer BBQs.
Ingredients and Substitutions
Canned Pork and Beans – In my part of the world, Pork and Beans come in two main varieties – with Molasses or in Tomato Sauce. I think starting with Pork and Beans in Tomato Sauce will produce a well-balanced pot of beans that will appeal to most people Pork and Beans in Tomato Sauce (Heinz is the brand I usually pick up.) You could use all Pork and Beans with Molasses, but it will produce deep-coloured, molasses-forward beans. For me, the sweet spot is using 2 cans of each! Experiment and see which one you prefer.
Onion – You will need one small, cooking onion. The original Peppy Beans recipe specifies adding thinly sliced onion to the bean mixture. As these cook fairly quickly (as far as baked beans go :), the sliced onion won’t completely break down like it does with longer cooking baked beans. You can certainly go that route, if you like. I’m not sure I want bits of onions in my baked beans though, so I’ve taken a tip from my Mom and just placed the peeled, whole onion in the centre of the beans while it cooks. The whole onion is removed at the end of cooking, so you get all the onion flavour, without onions in the beans.
Bacon – You will need about 6 slices of uncooked bacon.
Molasses – Fancy molasses is recommended here, for best flavour. Cooking molasses may work, but I haven’t tested it and it may be too harsh. I would say Blackstrap molasses is definitely too harsh in flavour and I wouldn’t recommended using it.
You will also need – Dry mustard powder (or substitute yellow prepared mustard), white vinegar, catsup.
- Yes, you can freeze baked beans! Baked beans will keep well in the freezer for 2-3 months. Thaw in the fridge over-night before re-warming in a foil-covered dish in a 350F oven until warmed through.
- Cooked baked beans will keep in the fridge for 4-5 days. To reheat, either microwave as needed, or reheat in a covered casserole in a 350F oven until warmed through.
- You can double or even triple this recipe, to feed a crowd.
Get the Recipe: Peppy Baked Beans
- 56-60 oz canned Pork and Beans, four 14 or 15 oz. cans *see Note 1 below
- 3/4 cup Fancy molasses, *see Note 2 below
- 1 teaspoon dry mustard, or 1 Tbsp yellow prepared mustard
- 3 Tablespoons white vinegar
- 1/4 cup catsup
- 1 medium onion, peeled *see Note 3
- 5-6 slices bacon, uncooked, diced
- Preheat oven to 350F (regular bake setting/not fan assisted).
- In a large bowl, combine the canned beans, molasses, mustard, vinegar and catsup. Stir to combine well, then pour into an oven-safe casserole dish (about 2.5 qt).
- Peel the whole onion, then using a sharp knife, cut an "X" into it, from the topping, cutting down about 3/4 of the way into the onion. Spread the onion out a bit, then place into the centre of the bean mixture. Scatted the diced bacon evenly over the top.
- Bake UNCOVERED, at 350F for 1 hour 15 minutes. Remove from oven and increase oven temperature to 400F. Remove the onion and discard. Stir the beans well. Return to 400F oven for 10-15 minutes more, or until the beans are nicely browned and syrupy on top.
- Pork and Beans in Tomato Sauce is probably the best option, for a classic baked bean flavour. Using Pork and Beans with Molasses will produce a deep browned, molasses-forward pot of beans. A nice option to try is to use 2 of each! Experiment to find which you prefer.
- Molasses is usually labelled as “Fancy” and is recommended for the smoothest molasses flavour. Cooking Molasses is a little harsher tasting. If that’s all you have on hand, use less than specified. Blackstrap molasses is probably too harsh in flavour for this recipe.
- Instead of placing the whole onion in the centre of the beans, you can thinly slice it and stir it in with the bean mixture, if you prefer. The onion probably won’t break down completely during the cooking though, so you will have pieces of onion, along with the beans.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!