Delicious baked beans, made with canned navy beans, so they are both easier and quicker. The sweet and sassy sauce uses maple syrup and chili sauce.
Why you’ll love these sweet and sassy beans
✓ These start with canned navy beans, so no soaking or pre-cooking needed.
✓ They also bake up pretty quickly (for baked beans :)
✓ These beans have great flavour, from the combination of maple syrup (the sweet) chili sauce (the sassy). And don’t forget the bacon, which adds a nice salty note, as well.
✓ These beans are even better the next day, so great to make ahead.
✓ They’ll keep several days in the fridge and they re-heat easily.
✓ They are great as a side dish for dinners, picnics and BBQs.
Canned Navy Beans – you’ll need two cans of navy beans, about 19 oz. or close to that. It doesn’t need to be exact. Prepare the beans by draining and rinsing well with cold water.
If you prefer, you can start with dried navy beans. Soak overnight and pre-cook/simmmer in fresh water, uncovered, until tender (about 1 hour). You need about 1 1/2 cups of dried navy beans.
Chili Sauce – this is the bottled chili sauce, widely available around the ketchup in most grocery stores. Heinz™ makes a popular version.
Maple Syrup – real maple syrup is highly recommended here. In the absence of maple syrup, I would seek out a recipe for brown sugar syrup, which is quite easy to make at home.
Molasses – there is just a touch of molasses in these beans. You could add a bit more, if you like. I recommend “Fancy” molasses for the best flavour.
Dry Mustard – this is the powdered mustard. You can substitute regular yellow, prepared mustard, as detailed in the Recipe Card below.
Bacon – the bacon adds a nice salty note to these beans, but you can omit for a vegetarian dish.
- Drain and rinse beans and add to baking dish.
- Add diced onion and chopped bacon.
- Mix sauce together and add to bean mixture.
- Stir to combine.
- Cover with lid or foil.
- Bake and enjoy!
Making ahead, storage and freezing
These beans are maybe even better after they sit and when re-heated, so don’t hesitate to make them ahead.
Baked beans will keep well in the fridge for 3-4 days.
Re-heat beans in the microwave or loosely covered with foil in a 350F oven until warmed through.
Baked beans will keep well in the freezer up to 6 months.
Get the Recipe: Sweet and Sassy Baked Beans
- 36-38 oz. canned navy beans, drained and rinsed (2 x 18 or 19oz cans)
- 1/2 cup onion, chopped
- 2 slices bacon, chopped
- 1/2 cup maple syrup
- 1/2 cup chili sauce
- 1 Tbsp molasses
- 1/2 teaspoon dry mustard, or about 2 teaspoons of prepared yellow mustard
- 1/2 teaspoon salt
- 3 Tbsp hot water
- Preheat oven to 325F.
- Drain and rinse beans and add to a baking dish. Scatter the onion and bacon over-top.
- In a small bowl or measuring cup, stir together the maple syrup, chili sauce, molasses, dry mustard, salt. Pour over beans and stir to combine. Cover the baking dish with a lid or tightly with aluminum foil.
- Place into preheated oven and bake, covered, 2 hours and 15 minutes. Remove cover, increase the oven temperature to 400F and bake uncovered for 10-15 minutes. Remove from oven and allow to stand 10 minutes before serving. *Have a small taste of the beans before serving, You may find you need a touch more salt. If so, season and stir in before serving.
- Refrigerate leftovers for 3-4 days. Reheat in the microwave or loosely covered in a 350F oven until warmed through. You can also freeze baked beans for up to 6 months.