Why This Recipe Matters
My grandmother has an amazing baked bean recipe, but hers takes a little more time and attention. This version is the easy one — the kind you can throw together with a couple cans of beans, a few condiments, brown sugar, crumbled sausage, and bacon on top. It bakes until hot and bubbly, and somehow everyone still loves it.
Every time I pull out a can of Bush’s beans, I immediately think, “Roll that beautiful bean footage.” Then I tell the kids about the old commercials with the dog, and they look at me like I am old as hell. Naturally, I do not stop there. I pull up the commercial to prove my point, which only reinforces that yes, actually, the commercial is pretty dang old and maybe I have gotten a few years older too.
Maaaaybe…
Anyway, back to the beans. Nobody is thinking about talking dogs, old commercials, or questioning my age when they taste these. They just want seconds, the recipe, or both. And no, you do not have to use Bush’s, but honestly, why not? Anyone who makes a commercial that sticks in your head for 30-plus years still deserves a shout out.
Prepare Your Taste Buds
These baked beans are sweet, smoky, saucy, and full of the kind of flavor that makes people go back for another scoop. The canned beans give you the easy shortcut, while the brown sugar, ketchup, and mustard add that classic sweet-and-tangy baked bean flavor.
The crumbled sausage makes them heartier, and the bacon on top bakes into the beans, adding salty, smoky little bites throughout the dish. They are rich without being fussy, simple without tasting plain, and exactly the kind of side dish that belongs next to burgers, grilled chicken, ribs, hot dogs, or anything coming off the grill.
Simple Ways to Serve This
Serve these baked beans alongside burgers, brats, pulled pork, or barbecue ribs for an easy summer meal. They pair perfectly with my Creamy Summer Coleslaw and Gouda Mac and Cheese for a classic barbecue spread that’s always a crowd-pleaser.
Easy Baked Beans with Sausage & Bacon
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
Ingredients
- 2 (16-ounce) cans Bush’s Original Baked Beans
- 1/2 pound breakfast sausage, cooked and crumbled
- 1/2 pound applewood smoked bacon, chopped into small pieces
- 2 tablespoons ketchup, or to taste
- 1 tablespoon yellow mustard, or to taste
- 2–3 tablespoons brown sugar, depending on how sweet you want them
Instructions
- Preheat the oven to 350°F.
- Spread the chopped bacon on a parchment paper- or foil-lined baking sheet. Place it on the top rack while the oven preheats, and let it cook while you brown the sausage. The bacon does not need to be fully crisp.
- Meanwhile, cook the sausage in a skillet over medium heat until browned. Drain any excess grease.
- In a baking dish, combine the baked beans, mustard, ketchup, brown sugar, and cooked sausage. Stir well to combine.
- Remove the bacon from the oven and sprinkle it over the top of the beans.
- Return the baking dish to the oven and bake for 25–30 minutes, or until hot and bubbly.
Nutrition
- Serving Size: 1/2 cup
- Calories: 94
- Sugar: 3.2 g
- Sodium: 15739.6 mg
- Fat: 6.1 g
- Carbohydrates: 3.6 g
- Fiber: 0.1 g
- Protein: 5.9 g
- Cholesterol: 28.5 mg
Substitutions & Variations
- Use your favorite canned beans: Bush’s is what I usually reach for, but any brand of canned baked beans will work.
- Adjust the sweetness: Add a little more brown sugar if you like sweeter baked beans, or use a little less if you prefer them less sweet.
- Swap the sausage: Original breakfast sausage works well, but you can use hot sausage if you want a little heat.
- Change the bacon: Applewood smoked bacon is my favorite, but thick-cut bacon or regular bacon will also work.
Handy Hints
- Use the sausage I love: I like to use Bob Evans Original Sausage for this recipe. It adds savory flavor without overpowering the beans.
- Use the bacon I love: Wright Thick Cut Applewood Smoked Bacon is my go-to for this recipe, but feel free to use your favorite bacon.
- Let the beans rest: The beans thicken as they bake and again as they cool, so let them sit for a few minutes before serving.
Make-Ahead Tips
- Assemble ahead: Cook the sausage, stir everything together in the baking dish, cover, and refrigerate until you are ready to bake.
- Add extra baking time: If the dish is cold from the refrigerator, add a few extra minutes to the baking time.
- Bake until bubbly: The beans are ready when they are hot, bubbling around the edges, and the bacon is cooked through.
- Store leftovers: Keep leftovers in an airtight container in the refrigerator.
- Reheat gently: Reheat in the microwave or in a covered dish in the oven. If the beans thicken too much, stir in a small splash of water before reheating.
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