bush’s baked beans recipe
The Best bush’s baked beans recipe
I also appreciate how versatile they are. You can serve them straight from the can or make them from scratch, and either way, they’re packed with fiber and plant-based protein. The beans keep you full longer, and the natural sugars in the brown sugar add a gentle sweetness without the need for extra sugar. It’s a dish that’s as good for the body as it is for the soul—simple, nourishing, and always a crowd-pleaser. Plus, there’s something nostalgic about the taste of Bush’s beans; they’re a classic for a reason.
Classic Bush’s Baked Beans
A hearty, slow-cooked version of the iconic American comfort food, perfect for a cozy meal. The smoky, sweet beans are tender and packed with flavor.
🥘Ingredients
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 cup brown sugar
- 1 cup ketchup
- 1 cup water
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1 cup shredded cheddar cheese
👨🍳Directions
-
1
In a large pot, combine kidney beans, brown sugar, ketchup, water, Worcestershire sauce, smoked paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. -
2
While the beans cook, melt butter in a small skillet over medium heat. Add diced onion and minced garlic, cooking until softened (about 5 minutes). Stir in flour to make a roux, then slowly whisk in milk until smooth. -
3
Remove the skillet from heat and stir in shredded cheese until fully melted. Pour the topping mixture over the beans in the pot. Stir gently to combine. -
4
Transfer the pot to a baking dish and bake at 350°F for 15–20 minutes, until the topping is golden and bubbly. Serve warm.
🔧Equipment
- Large pot
- Mixing bowls
- Wooden spoon
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bush’s Baked Beans Works
❓ Frequently Asked Questions About Bush’s Baked Beans
How do I adjust the sweetness of the baked beans?
Add more brown sugar or molasses to the canned beans before simmering, or stir in a tablespoon of pure maple syrup at the end. If you prefer less sweetness, reduce the sugar by half or omit it entirely—just ensure the beans simmer long enough to thicken naturally.
Can I make this recipe ahead of time?
Yes, baked beans taste even better the next day. Let them cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portions (up to 3 months). Thaw overnight in the fridge before reheating gently on the stove.
What if I don’t have a slow cooker?
Use a stovetop Dutch oven or heavy pot. Simmer the beans on low heat for 1 hour, stirring occasionally, until they thicken. Cover loosely to prevent boiling over, and check the edges occasionally to avoid sticking.
How do I fix overly dry or watery beans?
For dry beans: Add 1–2 tablespoons of tomato paste or a splash of beef broth to the pot before simmering. For watery beans: Reduce the liquid by ½ cup on the stove, or simmer uncovered for 10–15 minutes to evaporate excess moisture.
Can I substitute the canned beans with homemade?
Yes, but adjust the cooking time. Use 1 pound of dried pinto beans (soaked overnight), then simmer in 6 cups of water for 2 hours until tender. Add the same spices and liquid as the recipe, then finish as directed.
