Sweet and Tangy Baked Beans

Sweet and Tangy Baked Beans

This recipe for Sweet and Tangy Baked Beans is a delicious and easy-to-make side dish. The beans are cooked in a sweet and tangy sauce that is perfect for dipping cornbread or crackers. These beans are perfect for a weeknight meal or a summer barbecue.



  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (10-ounce) can Rotel tomatoes, undrained
  • 1/2 cup barbecue sauce
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  3. Add all of the beans, Rotel tomatoes, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, salt, and pepper to the skillet. Stir to combine.
  4. Pour the bean mixture into a 9x13 inch baking dish.
  5. Bake in the preheated oven for 30 minutes, or until the beans are heated through and the sauce has thickened slightly.
  6. Serve immediately and enjoy!


  • For a spicier bean dish, add more Rotel tomatoes or a dash of hot sauce.
  • If you don't have barbecue sauce, you can substitute your favorite ketchup-based sauce.
  • For a sweeter bean dish, add more brown sugar.
  • If you want the beans to be more saucy, add an extra 1/4 cup of water or chicken broth to the skillet before baking.
  • Serve the beans with your favorite sides, such as cornbread, mashed potatoes, or rice.



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