When the side dish
is the main attraction
Our four bold flavor combos will make your whole crew want to dig in and lick the spoon.
Jalapeño Bourbon
The kick of jalapeno combined with notes of sweet bourbon flavor make these baked beans the talk of the party.
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Applewood Smoked Bacon
By all means, have Applewood Smoked Bacon baked beans with a side of Applewood Smoked Bacon baked beans.
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Sweet Hickory
Sweet brown sugar and mild smoky hickory flavor make the perfect pair. Delicious.
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Spicy Roasted Chipotle
These baked beans bring the heat, but they also deliver notes of sweetness.
Learn More
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MORE SAUCE, CLICK FOR $1 OFF ONE CAN OF SAUCY SPOON BAKED BEANS. |
Recipes
We’ve curated a list of some of the best main dishes to pair with our perfectly saucy side dish.
Sizzling Coney Dogs
Saucy Grilled Salmon
Sweet and Tangy BBQ Bowls
Saucy FAQs
Saucy Spoon delivers a delicious and satisfying kick to rival any side dish, not to mention mains. Serve them to make a splash at any summer cookout, any Tuesday dinner, anywhere friends and family are gathered for a good time, any day of the year.
You can find Saucy Spoon in the baked bean aisle at your local Kroger, HEB, and other stores, including Costco locations in Texas. Click here to find Saucy Spoon near you.
Eat them with a spoon, fork, spork, or small shovel. With friends, family, or just with your own thoughts. Eat them with gusto, with flair, with style, with a twinkle in your eye. With a main dish or without. Whatever you want to eat them with, eat them with that.
No! The bourbon flavor in our Jalapeño Bourbon baked beans is just that—a delicious flavor. It has no alcohol and is safe to be eaten by baked bean enthusiasts of all ages.
Yes, all our flavor combos are gluten-free. No gluten ’round these parts!
Our Sweet Hickory, Jalapeño Bourbon, and Spicy Roasted Chipotle flavors are all vegetarian!
The only variety that contains one of the major allergens is Applewood Smoked Bacon, which contains soy.
If you really want to, you can enjoy Saucy Spoon baked beans right out of the can. Otherwise, heat them up in a saucepan on the stove, or microwave them in a microwave-safe bowl or container until they are hot enough to your liking (about 2-3 minutes on HIGH).
If you couldn’t finish all your Saucy Spoon baked beans today, you will thank yourself for the tasty treat tomorrow. Just refrigerate in an airtight container for 2-3 days, and enjoy them again. We do not recommend refrigerating baked beans in the can.
You can freeze baked beans in an appropriate container, but note that the baked beans will have a different texture after they’re thawed. We do not recommend freezing baked beans for any extended period of time.
That’s right! Saucy Spoon baked beans are a good source of fiber and they provide between 5 and 7 grams of protein per serving depending on which flavor you’re enjoying. Plus, baked beans naturally contain nutrients like iron, zinc, potassium, magnesium, and vitamin B6. See nutrition information for sodium content.
Saucy Social
Tag a friend and tell them how saucy they are on a scale from 1 to Jalapeño Bourbon ⬇️
Hot dogs but make them AMAZING. Check out our Coney Island Dogs recipe:
4 hot dogs, ¼ pound size
4 coney style hot dog buns
1 (28oz) can Saucy Spoon™ Baked Beans Applewood Smoked Bacon
Yellow mustard
Quick Pickles:
¼ cup white vinegar
¼ cup water
2 tablespoons sugar
½ teaspoon salt
½ teaspoon dried dill weed
1 mini cucumber, thinly sliced
½ red onion, thinly sliced
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil or until all sugar is dissolved. Remove from heat and cool 5 minutes. Stir in dill weed, cucumber and red onion. Cover and refrigerate at least 15 minutes. Can be made up to 24 hours ahead.
Meanwhile, preheat grill to medium-high heat (350 to 450°F). Grill hot dogs over direct heat for 5 to 8 minutes, turning to brown evenly. Split hot dog buns and grill 1 to 2 minutes or until toasted. In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot.
Place hot dogs in grilled buns. Top with ¼ cup beans. Drain pickles and place over beans. Finish with a generous squeeze of mustard. Serve with the remaining baked beans.
Hot dogs but make them AMAZING. Check out our Coney Island Dogs recipe:
4 hot dogs, ¼ pound size
4 coney style hot dog buns
1 (28oz) can Saucy Spoon™ Baked Beans Applewood Smoked Bacon
Yellow mustard
Quick Pickles:
¼ cup white vinegar
¼ cup water
2 tablespoons sugar
½ teaspoon salt
½ teaspoon dried dill weed
1 mini cucumber, thinly sliced
½ red onion, thinly sliced
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil or until all sugar is dissolved. Remove from heat and cool 5 minutes. Stir in dill weed, cucumber and red onion. Cover and refrigerate at least 15 minutes. Can be made up to 24 hours ahead.
Meanwhile, preheat grill to medium-high heat (350 to 450°F). Grill hot dogs over direct heat for 5 to 8 minutes, turning to brown evenly. Split hot dog buns and grill 1 to 2 minutes or until toasted. In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot.
Place hot dogs in grilled buns. Top with ¼ cup beans. Drain pickles and place over beans. Finish with a generous squeeze of mustard. Serve with the remaining baked beans.
Best thing you can find at an egg hunt?
Start barbecue season with the four bold flavors of delicious Saucy Spoon baked beans!
Saucy Spoon baked beans, the next best thing to a pot of gold!
Check out our 🍤🍢recipe and pair with 🍎🪵🌫️🥓🫘
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 ½ pounds large shrimp (16 to 20 count), peeled and deveined
1 ½ cups fresh pineapple chunks
About 12 small multi-colored bell peppers, halved
1 tablespoon extra-virgin olive oil
3 to 4 teaspoons Jamaican jerk seasoning
Skewers
1 (28oz) can Saucy Spoon™ Baked Beans Applewood Smoked Bacon
Glaze:
¼ cup lime juice
3 tablespoons honey
1 tablespoon extra-virgin olive oil
1 ½ teaspoons lime zest
1 ½ teaspoon Jamaican jerk seasoning
In a microwave-safe container, place sweet potatoes with 2 tablespoons water. Cover and microwave 3 to 4 minutes or until potatoes are just starting to get tender. Drain well. Cool slightly.
Thread sweet potatoes, shrimp, pineapple, and bell peppers on skewers. Lightly brush with oil and sprinkle with 3 to 4 teaspoons Jamaican jerk seasoning. In a small bowl, whisk together all the glaze ingredients.
Meanwhile, preheat grill to medium-high heat (350° to 450°F). Place skewers on grill. Grill for 2 to 3 minutes over direct heat. Brush with glaze and turn. Continue to brush with remaining glaze for 4 to 5 minutes or until shrimp is firm and pink and pineapple and vegetables are tender and browned.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve kabobs with beans.
Tips: If using wooden skewers, soak in water for at least 30 minutes.
Check out our 🍤🍢recipe and pair with 🍎🪵🌫️🥓🫘
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 ½ pounds large shrimp (16 to 20 count), peeled and deveined
1 ½ cups fresh pineapple chunks
About 12 small multi-colored bell peppers, halved
1 tablespoon extra-virgin olive oil
3 to 4 teaspoons Jamaican jerk seasoning
Skewers
1 (28oz) can Saucy Spoon™ Baked Beans Applewood Smoked Bacon
Glaze:
¼ cup lime juice
3 tablespoons honey
1 tablespoon extra-virgin olive oil
1 ½ teaspoons lime zest
1 ½ teaspoon Jamaican jerk seasoning
In a microwave-safe container, place sweet potatoes with 2 tablespoons water. Cover and microwave 3 to 4 minutes or until potatoes are just starting to get tender. Drain well. Cool slightly.
Thread sweet potatoes, shrimp, pineapple, and bell peppers on skewers. Lightly brush with oil and sprinkle with 3 to 4 teaspoons Jamaican jerk seasoning. In a small bowl, whisk together all the glaze ingredients.
Meanwhile, preheat grill to medium-high heat (350° to 450°F). Place skewers on grill. Grill for 2 to 3 minutes over direct heat. Brush with glaze and turn. Continue to brush with remaining glaze for 4 to 5 minutes or until shrimp is firm and pink and pineapple and vegetables are tender and browned.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve kabobs with beans.
Tips: If using wooden skewers, soak in water for at least 30 minutes.
Jalapeño Bourbon baked beans and slow cooker ribs. Name a more iconic duo. Recipe here:
1 (12oz) can cola (not diet)
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 ½ to 3 ½ pounds baby back pork ribs
¾ cup barbecue sauce
1 (28oz) can Saucy Spoon™ Baked Beans Jalapeño Bourbon
Spray a large (6-quart) slow cooker with cooking spray. Pour half the cola into the slow cooker. Reserve remaining cola. In a small bowl, combine brown sugar, cumin, garlic powder, onion powder, dry mustard, smoked paprika, salt, pepper, and cayenne pepper. Rub over both sides of the ribs. Place ribs in slow cooker. Cook over low heat, 6 to 8 hours, or until ribs are very tender, or cook over high heat 4 to 6 hours. Remove ribs from slow cooker and discard any cooking liquid.
Preheat grill to medium high heat (350° to 450°F). In a small saucepan, place remaining cola. Cook over high heat until liquid is reduced to about ¼ cup. Add barbecue sauce. Place ribs on grill and brush with cola barbecue sauce. Grill for 5 to 8 minutes, adding additional sauce and turning frequently so that sauce doesn’t burn. Remove from grill and let rest 5 minutes.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve ribs with baked beans and any remaining barbecue sauce.
Oven Directions: Preheat oven to 300°F. Season ribs as above and place in shallow rimmed pan. Cover ribs with foil. Bake for 2 ½ to 3 hours or until ribs are very tender. Do not add the cola to the pan.
Broiler Directions: After ribs have cooked in the slow cooker or oven, preheat broiler to high. Place ribs on a rimmed baking sheet. Brush both sides of ribs with cola barbecue sauce. Broil for 3 to 4 minutes, turning once, until ribs are nicely glazed and browned.
Make Ahead Directions: Cook ribs in slow cooker or oven as directed. Cool for 30 minutes. Refrigerate for up to 3 days. Add 2 to 4 minutes additional time for finishing on grill or broiler.
Jalapeño Bourbon baked beans and slow cooker ribs. Name a more iconic duo. Recipe here:
1 (12oz) can cola (not diet)
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 ½ to 3 ½ pounds baby back pork ribs
¾ cup barbecue sauce
1 (28oz) can Saucy Spoon™ Baked Beans Jalapeño Bourbon
Spray a large (6-quart) slow cooker with cooking spray. Pour half the cola into the slow cooker. Reserve remaining cola. In a small bowl, combine brown sugar, cumin, garlic powder, onion powder, dry mustard, smoked paprika, salt, pepper, and cayenne pepper. Rub over both sides of the ribs. Place ribs in slow cooker. Cook over low heat, 6 to 8 hours, or until ribs are very tender, or cook over high heat 4 to 6 hours. Remove ribs from slow cooker and discard any cooking liquid.
Preheat grill to medium high heat (350° to 450°F). In a small saucepan, place remaining cola. Cook over high heat until liquid is reduced to about ¼ cup. Add barbecue sauce. Place ribs on grill and brush with cola barbecue sauce. Grill for 5 to 8 minutes, adding additional sauce and turning frequently so that sauce doesn’t burn. Remove from grill and let rest 5 minutes.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve ribs with baked beans and any remaining barbecue sauce.
Oven Directions: Preheat oven to 300°F. Season ribs as above and place in shallow rimmed pan. Cover ribs with foil. Bake for 2 ½ to 3 hours or until ribs are very tender. Do not add the cola to the pan.
Broiler Directions: After ribs have cooked in the slow cooker or oven, preheat broiler to high. Place ribs on a rimmed baking sheet. Brush both sides of ribs with cola barbecue sauce. Broil for 3 to 4 minutes, turning once, until ribs are nicely glazed and browned.
Make Ahead Directions: Cook ribs in slow cooker or oven as directed. Cool for 30 minutes. Refrigerate for up to 3 days. Add 2 to 4 minutes additional time for finishing on grill or broiler.
If you are what you eat, we’re saucy and sweet. Check out our recipe for Easy Meatballs, with Sweet Hickory baked beans.
2 pounds 85% lean ground beef or turkey
1 cup crushed wheat flake or corn flake cereal
½ cup unsweetened applesauce
½ cup chopped onion
1 egg, lightly beaten
1 ½ teaspoons garlic salt
½ teaspoon ground black pepper
1 (8oz) can tomato sauce
2 tablespoons pure maple syrup
1 (28 oz) can Saucy Spoon™ Baked Bean Sweet Hickory
In a large bowl, combine ground beef, cereal, applesauce, onion, egg, garlic salt and black pepper. Mix well. Form into balls using about ¼ cup meat mixture for each. Place meatballs into air fryer (it’s ok if they touch). In a small bowl, combine tomato sauce and maple syrup. Drizzle over the meatballs.
Air fry at 360°F for 20 to 25 minutes or until meatballs are at least 165°. (Do NOT preheat air fryer.) Let rest for 5 minutes before removing from air fryer. Batch cook meatballs if they don’t all fit in the air fryer.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve baked beans with meatballs.
Oven Directions: Preheat oven to 350°F. Spray a 13×9-inch baking pan with cooking spray. Place meatballs in pan and spoon sauce over the meatballs. Bake for 45 to 55 minutes or until meatballs are at least 165°F.
If you are what you eat, we’re saucy and sweet. Check out our recipe for Easy Meatballs, with Sweet Hickory baked beans.
2 pounds 85% lean ground beef or turkey
1 cup crushed wheat flake or corn flake cereal
½ cup unsweetened applesauce
½ cup chopped onion
1 egg, lightly beaten
1 ½ teaspoons garlic salt
½ teaspoon ground black pepper
1 (8oz) can tomato sauce
2 tablespoons pure maple syrup
1 (28 oz) can Saucy Spoon™ Baked Bean Sweet Hickory
In a large bowl, combine ground beef, cereal, applesauce, onion, egg, garlic salt and black pepper. Mix well. Form into balls using about ¼ cup meat mixture for each. Place meatballs into air fryer (it’s ok if they touch). In a small bowl, combine tomato sauce and maple syrup. Drizzle over the meatballs.
Air fry at 360°F for 20 to 25 minutes or until meatballs are at least 165°. (Do NOT preheat air fryer.) Let rest for 5 minutes before removing from air fryer. Batch cook meatballs if they don’t all fit in the air fryer.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve baked beans with meatballs.
Oven Directions: Preheat oven to 350°F. Spray a 13×9-inch baking pan with cooking spray. Place meatballs in pan and spoon sauce over the meatballs. Bake for 45 to 55 minutes or until meatballs are at least 165°F.
Pulled pork and Spicy Roasted Chipotle baked beans for all your saucy people. Our recipe:
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1½ teaspoon ground ginger
1 teaspoon ground black pepper
3 ½ pounds boneless pork butt roast
¾ cup barbecue sauce
2 tablespoons molasses
1 (28oz) can Saucy Spoon™ Baked Beans Spicy Roasted Chipotle
12 hamburger buns
Spray a 5 to 6-quart slow cooker with cooking spray. In a small bowl, combine chili powder, brown sugar, salt, garlic powder, onion powder, dry mustard, 1 teaspoon ginger, and black pepper. Rub over all sides of the pork butt. Place pork in slow cooker. Cover and cook on low for 7 to 9 hours or until pork is very tender.
Drain juices from slow cooker and reserve. Using two forks or tongs, pull pork into small chunks, removing any pieces of fat. Add barbecue sauce, molasses, and ½ teaspoon ginger. Toss to mix with meat. Keep slow cooker on low until ready to serve, adding any of the reserved meat juices if meat needs moisture.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Portion pulled pork onto buns and serve with baked beans.
Oven Directions: Preheat oven to 325°F. Season meat as above. Place pork in a covered roaster. Roast for 3 to 3 ½ hours or until pork is very tender. Drain juices, pull, and add sauce as above.
Pulled pork and Spicy Roasted Chipotle baked beans for all your saucy people. Our recipe:
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1½ teaspoon ground ginger
1 teaspoon ground black pepper
3 ½ pounds boneless pork butt roast
¾ cup barbecue sauce
2 tablespoons molasses
1 (28oz) can Saucy Spoon™ Baked Beans Spicy Roasted Chipotle
12 hamburger buns
Spray a 5 to 6-quart slow cooker with cooking spray. In a small bowl, combine chili powder, brown sugar, salt, garlic powder, onion powder, dry mustard, 1 teaspoon ginger, and black pepper. Rub over all sides of the pork butt. Place pork in slow cooker. Cover and cook on low for 7 to 9 hours or until pork is very tender.
Drain juices from slow cooker and reserve. Using two forks or tongs, pull pork into small chunks, removing any pieces of fat. Add barbecue sauce, molasses, and ½ teaspoon ginger. Toss to mix with meat. Keep slow cooker on low until ready to serve, adding any of the reserved meat juices if meat needs moisture.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Portion pulled pork onto buns and serve with baked beans.
Oven Directions: Preheat oven to 325°F. Season meat as above. Place pork in a covered roaster. Roast for 3 to 3 ½ hours or until pork is very tender. Drain juices, pull, and add sauce as above.
There’s love in every saucy spoonful.
Bold Jalapeño Bourbon baked beans and Portobello Mushroom Tacos make for one delicious vegetarian dinner. Our recipe:
½ (14oz) package coleslaw mix
¼ cup chopped fresh cilantro
¼ cup sliced green onions
¼ cup plain Greek yogurt
1 tablespoon sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
6 to 8 ounces portobello mushrooms, sliced ¼-inch
1 package taco seasoning
1 (28oz) can Saucy Spoon™ Baked Beans Jalapeño Bourbon
8 6-inch flour tortillas
1 sliced jalapeño pepper, optional
¼ cup salsa
In a medium bowl, toss coleslaw mix, cilantro, and green onions. In a small bowl, combine Greek yogurt, sugar and lime juice. Add to coleslaw mixture and toss to coat. Refrigerate until ready to serve. Coleslaw can be made ahead.
In a large skillet, add oil over medium high. Add mushrooms and cook 2 to 3 minutes until they start to soften. Add taco seasoning and water if included in taco seasoning directions. Cook an additional 2 to 3 minutes or until mushrooms are tender.
Meanwhile, drain half of the baked beans. Place in a microwave-safe bowl and mash beans with a fork. Cover and microwave for 1 to 2 minutes or until hot. Spread mashed beans on tortillas. Top with mushrooms and a small amount of the pan sauce. Top with coleslaw, jalapeños if using, and serve with salsa. Heat remaining baked beans and serve with tacos.
Bold Jalapeño Bourbon baked beans and Portobello Mushroom Tacos make for one delicious vegetarian dinner. Our recipe:
½ (14oz) package coleslaw mix
¼ cup chopped fresh cilantro
¼ cup sliced green onions
¼ cup plain Greek yogurt
1 tablespoon sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
6 to 8 ounces portobello mushrooms, sliced ¼-inch
1 package taco seasoning
1 (28oz) can Saucy Spoon™ Baked Beans Jalapeño Bourbon
8 6-inch flour tortillas
1 sliced jalapeño pepper, optional
¼ cup salsa
In a medium bowl, toss coleslaw mix, cilantro, and green onions. In a small bowl, combine Greek yogurt, sugar and lime juice. Add to coleslaw mixture and toss to coat. Refrigerate until ready to serve. Coleslaw can be made ahead.
In a large skillet, add oil over medium high. Add mushrooms and cook 2 to 3 minutes until they start to soften. Add taco seasoning and water if included in taco seasoning directions. Cook an additional 2 to 3 minutes or until mushrooms are tender.
Meanwhile, drain half of the baked beans. Place in a microwave-safe bowl and mash beans with a fork. Cover and microwave for 1 to 2 minutes or until hot. Spread mashed beans on tortillas. Top with mushrooms and a small amount of the pan sauce. Top with coleslaw, jalapeños if using, and serve with salsa. Heat remaining baked beans and serve with tacos.
We say saucy, you say joe. Saucy! 🫵🎤 Here’s our recipe for these little treats:
1 pound ground beef (chuck, 85% lean) or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
¾ cup ketchup
1 tablespoon all-purpose flour
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 (28oz) can Saucy Spoon™ Applewood Smoked Bacon
1 dozen Hawaiian style buns, split
Pickle slices
In a large nonstick skillet, cook ground beef over medium high heat, stirring occasionally. Add onions and garlic and cook until beef is cooked through and no pink remains. Drain any excess fat. Add ketchup, flour, brown sugar, cider vinegar, and yellow mustard. Mix well. Reduce heat and simmer 10 minutes.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Portion sloppy joe mixture into buns and top with pickles. Serve with baked beans.
We say saucy, you say joe. Saucy! 🫵🎤 Here’s our recipe for these little treats:
1 pound ground beef (chuck, 85% lean) or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
¾ cup ketchup
1 tablespoon all-purpose flour
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 (28oz) can Saucy Spoon™ Applewood Smoked Bacon
1 dozen Hawaiian style buns, split
Pickle slices
In a large nonstick skillet, cook ground beef over medium high heat, stirring occasionally. Add onions and garlic and cook until beef is cooked through and no pink remains. Drain any excess fat. Add ketchup, flour, brown sugar, cider vinegar, and yellow mustard. Mix well. Reduce heat and simmer 10 minutes.
In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Portion sloppy joe mixture into buns and top with pickles. Serve with baked beans.