The 1-Ingredient Upgrade for Better Baked Beans (It's Already In Your Pantry)
Baked beans are among the easiest, always-on-hand recipes I rely on for a quick summer side dish. This ingredient gives my baked beans a certain je ne sais quoi that makes them sing.
I adore cookouts and barbecues. That's why spring and summer are my favorite time of year, and any opportunity to gather around the yard with friends makes me downright giddy. So, now that cookout season is finally here, I’m thinking about my go-to recipes for get-togethers and bringing them to friends’ houses.
One of my favorites is a zhuzhed-up version of canned baked beans. I find that even bean haters (my kids) can enjoy sweet and savory baked beans when they’re served with a spread of grilled meats and sides like coleslaw and corn on the cob.
Baked beans are among the easiest, always-on-hand recipes I rely on for a quick summer side dish. Worcestershire sauce gives my baked beans a certain je ne sais quoi that makes them sing.
Worcestershire sauce is a fantastic kitchen-sink condiment for building layers of flavor in savory dishes, especially beans. My recipe for baked beans includes ketchup and brown sugar, both of which bring in a ton of sweetness, so to cut through that, I like to add a few dashes of Worcestershire sauce. It adds depth thanks to the umami notes of anchovy and tamarind.
How To Upgrade Canned Baked Beans With Worcestershire Sauce
Making baked beans from scratch is a labor of love, and though I might have the time to do that once a year or so, more often than not, I’m looking for something that comes together quickly and easily.
Enter canned baked beans. I like to start with vegetarian baked beans so that I can control all of the flavors that go into the dish. This also helps me accommodate friends who don’t eat meat (But note, Worcestershire contains anchovies, so if your guests don’t eat fish use liquid aminos for a savory boost.)
I start with two cans of vegetarian baked beans in a casserole dish and add a diced yellow onion, a few minced cloves of garlic, about 1/4 cup each of ketchup and brown sugar, plenty of freshly ground pepper, and about a tablespoon of Worcestershire sauce.
I may top the beans with a few strips of applewood smoked bacon before baking, or I might skip that step, in which case, I’ll add a teaspoon of smoked paprika to bring in that smoky flavor.
Then I cover the beans with foil and bake them for about 45 minutes in a 350°F oven. After about 20 minutes, they start to perfume the house with a wonderful savory aroma that lets everyone know the countdown is on to Bean O’Clock!
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