baked can beans recipe

Written BySheba G Updated On
baked can beans recipe
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The Best baked can beans recipe

I’ve been making this baked can beans recipe for years, and it’s a staple in our household. My kids love it because it’s easy to eat and fun to make. I love it because it’s a great way to get my family to eat more vegetables. The best part about this recipe is that it’s so simple, yet so flavorful.

I’ve tried many different variations over the years, but this one remains my favorite. It’s perfect for a weeknight dinner or a special occasion. I like to serve it with some crusty bread or over rice. The beans are sweet and smoky, and the sauce is tangy and rich.

My kids always ask for seconds, and I’m happy to oblige. This recipe is a classic for a reason – it’s easy, delicious, and versatile. You can make it in advance and reheat it later, which is a big plus for busy families like mine. As I mentioned earlier, this recipe is a staple in our household.

We make it at least once a week, and everyone looks forward to it. The key to this recipe is using high-quality ingredients, especially the beans. Look for ones that are low in sodium and free of added sugars. You can also use fresh or frozen vegetables instead of canned if you prefer.

One of the best things about this recipe is how well it freezes. Simply thaw the beans and sauce when you’re ready to serve them, and reheat in the oven or on the stovetop until hot and bubbly. This recipe has become a tradition in our household, and we always look forward to making it together as a family.

Baked Canned Beans

Baked Canned Beans

4.6 from 1812 votes

A hearty and flavorful dish made with canned beans, baked to perfection with a rich tomato sauce and aromatic spices. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 15-ounce cans pinto beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup tomato sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley, for garnish

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a baking dish and set it aside.
3In a mixing bowl, combine the drained and rinsed pinto beans, diced onion, and minced garlic.
4Mix well to ensure the ingredients are evenly distributed.
5In a separate bowl, mix the tomato sauce, smoked paprika, ground cumin, chili powder, salt, and black pepper.
6This will be the sauce for the beans.
7Stir until the spices are fully incorporated into the tomato sauce.
8Pour the tomato sauce mixture over the beans in the mixing bowl.
9Stir until the beans are well coated with the sauce.
10Taste and adjust the seasoning if necessary.
11Transfer the bean mixture into the greased baking dish.
12Spread the beans evenly across the dish, ensuring they are in a single layer.
13Cover the baking dish with aluminum foil and place it in the preheated oven.
14Bake for 20 minutes.
15The foil will help keep the beans moist and prevent them from drying out.
16After 20 minutes, remove the foil from the baking dish.
17Increase the oven temperature to 400°F (200°C).
18Continue baking for an additional 10 minutes, or until the beans are heated through and the sauce has thickened slightly.
19The beans should be bubbly around the edges and the top should be slightly browned.
20Once done, remove the baking dish from the oven and let it cool for a few minutes.
21Garnish with chopped fresh parsley before serving.
22This will add a pop of color and freshness to the dish.

🔧Equipment

Baking dish
Mixing bowl
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can add a diced bell pepper or a can of diced tomatoes to the mixture. You can also top the baked beans with shredded cheese before serving for a cheesy twist.

Watch Video Of How Baked Canned Beans Works

This baked can beans recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and easy meal option.

The best part about this recipe is how versatile it is – you can serve it with crusty bread, over rice, or even as a side dish at your next barbecue.

❓ Frequently Asked Questions About Baked Canned Beans

Q1: What type of beans should I use for this recipe?

For this recipe, you’ll want to use pinto beans or kidney beans that are low in sodium and free of added sugars.

Q2: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing the beans and sauce up to 24 hours ahead of time.

Q3: How do I store leftover baked can beans?

You can store leftover baked can beans in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

Q4: Can I substitute fresh vegetables for canned ones?

Yes, you can substitute fresh or frozen vegetables instead of canned if you prefer.

Q5: How do I reheat leftover baked can beans?

To reheat leftover baked can beans, simply thaw them if frozen and then heat them on the stovetop or in the oven until hot and bubbly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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