Amish Baked Beans
When I think of summer barbecues and picnics, I automatically think of Amish baked beans with bacon. And while baked beans are a great side dish with many meals, they are especially good with barbecued meat or roasted hot dogs.
Now you might ask, "Why would I need a recipe for baked beans when I can just go to the supermarket and buy a can of baked beans?" Let me tell you why you need a recipe for baked beans. It's because these Amish baked beans are very easy to make, and they taste so much better than any canned baked beans.
Easy Baked Beans Using Canned Beans
You could cook dried beans and make baked beans completely from scratch. But we all know that takes a lot of time. And this recipe tastes just as good as made-from-scratch baked beans, plus it's super easy and quick to put together.
So for this Amish recipe, we are using already canned beans and adding our own twist to make the best Amish baked beans ever!
Ingredients
- Pork and Beans (1 can, undrained) provide the base for the dish, offering cooked beans in a savory sauce. They add texture and substance to the baked beans.
- Butter or Lima Beans (1 can, undrained) add variety to the bean mixture, contributing a different texture and flavor.
- Dark Red Kidney Beans (1 can, partially drained) add color, texture, and additional nutrients. Kidney beans have a slightly firmer texture compared to other beans in the recipe.
- Bacon adds smoky flavor, saltiness, and richness to the dish. The bacon fat also flavors the beans as they bake.
- Onion adds aromatic flavor and sweetness.
- Brown Sugar adds sweetness and helps balance the acidity of the ketchup. It caramelizes during baking, adding depth of flavor and richness to the dish.
- Ketchup provides a tangy and slightly sweet base for the sauce.
- Mustard adds tanginess and depth of flavor.
- Smoked Paprika adds a smoky flavor, enhancing the overall richness and complexity of the baked beans. Adjust quantity to taste preferences.
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How to Make Canned Baked Beans with Bacon
To make easy homemade baked beans, start by cutting and frying the bacon. (I use my cast-iron skillet so that I can also bake it in the same pan. But you can fry the bacon and onions in any pan and transfer everything to a baking dish to bake.)
Once the bacon is partially cooked, add the chopped onions and continue cooking it for a few more minutes. If preferred, you can drain some of the bacon fat before adding the onions. But you will want to leave some of the fat on for added flavor.
Add the remaining ingredients and bake, uncovered, for about one hour. Stir and serve.
What Kind of Beans Should I Use to Make Old-Fashioned Baked Beans?
The recipe suggests a can of dark red kidney beans, butter beans, and pork and beans. But I know that some people don't care for large butter beans, and you can easily substitute the butter beans for lima beans, pinto beans, navy beans, etc.
I like the fun texture that a variety of different-sized beans adds to this dish. But it's completely up to you what kind of beans you want to use.
So feel free to use your favorite kind of beans for these 3 bean baked beans.
However, I do recommend using at least one can of pork and beans and then choosing your other two kinds of beans.
Freezing Baked Beans
This baked beans recipe makes a good-sized batch, and you may not be able to eat them all in one or two meals. You can refrigerate any leftovers for up to five days.
But maybe you don't feel like eating baked beans all week. The good news is that you can also freeze any leftover baked beans.
Cool the beans to room temperature and portion them into airtight freezer containers. (I save sour cream and cottage cheese containers and use those.) They will keep well in the freezer for several months.
Remove a container from the freezer and thaw in the refrigerator overnight. Reheat the beans and enjoy them with your next barbecue.
More Amish Side Dish Recipes for Summer Picnics and Cookouts
The Best Homemade Amish Potato Salad Recipe
📖 Recipe Card
Amish Baked Beans Recipe
Ingredients
- 1 can pork and beans, undrained
- 1 can butter or lima beans, undrained
- 1 can dark red kidney beans, partially drained
- ½ lb. bacon, cut into about ¾" pieces
- 1 small onion, chopped
- ½ - 1 c. brown sugar
- 1 c. ketchup
- 1 tsp. mustard
- ½ - 1 tsp. smoked paprika
Instructions
- Preheat oven to 350°.
- Cut the bacon into pieces and cook until lightly browned. You can leave all the grease in the pan, or remove some of it (for health's sake).½ lb. bacon, cut into about ¾" pieces
- Add the chopped onions and cook a few more minutes.1 small onion, chopped
- Add the brown sugar, ketchup, mustard, and paprika. Mix.½ - 1 c. brown sugar, 1 c. ketchup, 1 tsp. mustard, ½ - 1 tsp. smoked paprika
- Drain some of the juice from one can of beans and add all the beans and liquid from two cans. Mix.1 can pork and beans, undrained, 1 can dark red kidney beans, partially drained, 1 can butter or lima beans, undrained
- Bake, uncovered, for one hour. Stir and serve.
- Leftovers can be refrigerated for up to 5 or 6 days.
- Or place cooled leftover beans into airtight containers and freeze them for later use. Thaw overnight in the refrigerator and reheat.
Anna
My favorite baked beans!
Ken
I grew up in an area with a lot of Amish people in northern Indiana. These baked beans were often served chilled, after baking of course. It was very good that way, and you didn’t have to worry about it getting cold on the table. In another variation they would add cooked hamburger crumbles.
Anna
Interesting! Never ate them chilled.
Gabe
Can this be done in the crockpot
Anna
I haven't tried it, but I don't see why it wouldn't work. It gets baked uncovered, so some of the liquid evaporates. I'd put it in crockpot uncovered or maybe add a little less liquid (drain more juice).
Kass Claggett
I do this a similar way. Add tons of sautéed onions and bell peppers. Can Hatch chillis. Can Rotel tomatoes. Delicious.
GeeBee
L👀ks Yummy &
fun to prepare.😋