These homemade baked beans with canned beans use a simple brown sugar, bacon, cognac, and bbq sauce. Perfect for family meals and cookouts without the hassle of soaking dry beans.
Prep Time 5 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Servings 16
Calories 260kcal
Ingredients
16ozbacon
1.25cupyellow oniondiced
6garlic clovesminced
1cupchicken brothlow-sodium
4canscannellini beans15.5 oz each, drained and rinsed, or another prepared small white bean
3/4cupBBQ saucehickory or Kansas City style works best
1/4cupbrown sugar
2tbspHennessyoptional
Instructions
Preheat the oven to 350 degrees.
Add 3 slices of bacon out of the package to a large skillet over medium heat, the goal is to get some fat in the pan. After the bacon is crisp, remove it from the pan (leave the drippings), crumble and set aside.
In the same skillet with the bacon fat, add the onions and garlic cloves and sauté until translucent. Stir occasionally.
Pour chicken broth into the pan to deglaze it. Remove the pan from the heat.
Add the beans and remaining ingredients (save the remaining raw bacon to top the beans), including the crumbled bacon pieces, and stir to combine.
Transfer the beans to a baking dish, I used a 9x11 casserole dish or smaller rectangle foil pan.
Top the beans with the remaining raw bacon - I line the slices up and spread them evenly with the strips.
Bake uncovered in the oven for 90-100 minutes (or 1 hr 30 minutes to 1 hr 40 minutes). The sauce will thicken and reduce. The bacon will become very cooked and look almost burnt in some places and the liquid will turn to a more syrup-like consistency. You can start to check for doneness about the 1 hour and 15 minutes mark.
Notes
If you use a larger baking dish, this will cook faster. So, be sure to check in on your beans if you have a pan that's bigger than the one listed in the directions.