Paula Deen Sue and Gloria’s Baked Beans with Pineapple

Paula Deen Sue and Gloria's baked beans with pineapple are an easy Southern side dish made with canned baked beans, crushed pineapple and molasses, ready in 1 hour 10 minutes. Save these crowd-sized baked beans for your next potluck, cookout or church supper, because one casserole dish feeds 10.

Let the beans bake the full hour until they brown and bubble around the edges, because that is when the molasses and BBQ sauce thicken into a glaze. Pull them early and you get a loose, soupy pot instead of a sticky, caramelized one.

Paula stirs a third of the crispy fried onions into the beans and saves the rest for the top. That gives you savory flavor all the way through and a crunchy crown. Crushed pineapple adds a sweet tang that plain baked beans don't have.

Paula Deen Sue and Gloria's Baked Beans with Pineapple

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

380

kcal

Canned beans simmer in a sweet and smoky mix of molasses, BBQ sauce and pineapple, then bake until thick and bubbly. A crunchy layer of fried onions and bacon on top gives every scoop some contrast.

Ingredients

• 1 (6 oz) can crushed French fried onions
  

• 5 slices cooked and crumbled bacon
  

• 2 tablespoons or yellow mustard brown mustard
  

• 1 cup Paula Deen BBQ Sauce
  

• 1 cup molasses
  

• 1 (20 oz) can drained crushed pineapple
  

• 4 (16 oz) cans baked beans
  

• salt and freshly ground pepper
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it is fully hot by the time the beans are mixed and ready to go in.
• Mix the beans: Stir together 4 cans baked beans, 1 can drained crushed pineapple, 1 cup molasses, 1 cup Paula Deen BBQ sauce and 5 crumbled bacon slices in a large bowl. Then add a third of the fried onions and the mustard, and season with salt and pepper to taste.
• Fill the baking dish: Pour the beans into a 9x13 casserole dish and spread them out evenly. Then sprinkle the remaining crushed onions and bacon over the top.
• Bake until bubbly: Bake for 1 hour, or until the beans brown and bubble. The edges should look dark and sticky, which tells you the sauce has thickened.
• Serve warm: Take the dish out of the oven and spoon the beans onto plates while they are still warm. Add a sprig of parsley on top if you want it to look pretty for guests.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of canned beans?

Any canned baked beans will work, so use your favorite brand. If yours are very sweet, go lighter on the molasses, since the pineapple already adds sweetness.

How long do leftover baked beans keep?

Store them in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or on the stovetop with a splash of water, since they thicken as they cool.

Can I make these baked beans ahead of time?

Yes, you can mix everything together the day before and keep it covered in the fridge. Hold back the onion topping until just before baking, so it stays crunchy.

Can I make these in a slow cooker instead of the oven?

A slow cooker will work for the beans, though you won't get the same browned, bubbly top. If you try it, add the crispy onions at the end so they don't turn soggy.

What is the biggest mistake with this recipe?

Skipping the draining of the pineapple is the most common one, because extra juice makes the beans runny. Drain it well and the sauce thickens as it should in the oven.