Old Fashioned Baked Beans

Sweet, tangy, and slow-baked to perfection—these old fashioned baked beans are the ultimate tried-and-true side dish. Make them with canned beans and a handful of pantry staples, for an easy-to-make, perfect-for-prepping-ahead, and craveable new family favorite.

A handed down, and full of heart recipe

This one’s straight from Grandma Robbins—literally. Here’s her original handwritten recipe for old fashioned baked beans, scribbled in pencil on a worn piece of note paper. You can tell it’s been used and loved over the years, with a little smudge here and a fold there. She wrote that the recipe came from “Margaret.” We’re not totally sure which Margaret (we do have an Aunt Margaret!), but whoever she was, we owe her a big thank you!

This is one of Grandma’s signature dishes. She had a special pot just for making beans, and they made an appearance at every family party, summer picnic, and Bear Lake cookout!

Simple ingredients, serious flavor

Bacon – Thick-cut slices are best here. Be sure to partially cook the bacon first—not until crispy, but just enough to render most of the fat. That way, the beans soak up the smoky flavor without turning greasy. I like to brown mine right in the same pot I’ll use for baking—less mess, more flavor.

Onion & green bell pepper – These add color and flavor. Chop them up into small, uniform pieces—but not too fine—we don’t want them to disintegrate during the slow cooking process.

Canned pork and beans – Look for the basic kind in tomato sauce (not flavored). A no. 2½ can is equal to 27–29 ounces or 3-½ cups. Use two 15-oz cans or one 28-oz can.

Brown sugar – I use light brown sugar, but dark will give it a deeper molasses flavor.

Ketchup – Adds sweetness and body. (I love that it’s “catsup” in grandma’s handwritten recipe. But, I never see it spelled that way anymore.)

Worcestershire sauce – Balances everything with a savory, umami depth.

Equipment note: I use a small Dutch oven or a pan that can go from stovetop to oven—less cleanup and better flavor from browning the bacon first.

How to nail the old fashioned baked bean goodness

Don’t rush the bake. The longer you leave these in the oven (2½–3 hours), the thicker and more flavorful the sauce becomes. It’s worth the wait. It’s always a bummer to scoop a spoonful of beans onto your plate only to have the sauce run all over your hamburger, potato chips, and pasta salad… amiright? (Don’t panic if they seem a little runny coming out of the oven—they’ll thicken a bit as they cool down.)

Try the spoon test. I’ve heard the way to tell if beans are done is if a spoon stands up in the middle. I still use that test—and it works!

Make ahead. These reheat beautifully. You can bake them earlier in the day (or even the day before) and warm them on the stove or in the oven before serving.

Customize it. Want them sweeter? Add pineapple. Spicier? Toss in some diced jalapeño. A little mustard adds tang. There’s really no wrong way to make these your own.

Serving suggestions

These beans are made for gatherings. I like to portion them into small paper bowls so they don’t spread all over your paper plate. They pair perfectly with grilled burgers, hot dogs, and just about anything you’d bring to a summer potluck. You can even double (or triple!) the recipe for a bigger crowd—just be sure to use a larger pot!