Doctored Baked Beans

Canned baked beans baked slowly with brown sugar, ketchup, mustard, minced onion and green pepper at 325°F for 1 to 1 1/2 hours.

Naturally gluten-freeVeganVegetarianDairy-free

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Pot of baked beans with onion and green pepper, a spoon resting inside
  • Prep 10 min
  • Cook 1 hr 30 min
  • Total 1 hr 40 min

Updated

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Sandra Mills's baked beans start with two large cans of baked beans and turn them into something closer to homemade. Brown sugar, ketchup, mustard, minced onion and green pepper are stirred in, and the beans bake slowly until thick and bubbling.

They are the classic partner for hot dogs, burgers and anything off the grill.

Ingredients

  • 2 large cans of baked beans
  • 4 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 teaspoon prepared mustard
  • 1 onion, minced
  • 1 green pepper, minced

Instructions

  1. Combine. Combine all the ingredients and pour into an ovenproof casserole.
  2. Bake. Bake at 325°F for 1 to 1 1/2 hours.

Gluten-freeVegetarianVeganDairy-free

Tips

  • A few strips of bacon on top before baking add a smoky flavor.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures