This recipe for Hawaiian style baked beans is inspired by cleaning out my pantry.
I noticed a can of pineapple chunks that I didn’t get around to using for whatever I’d bought it for. I probably bought the canned pineapple planning to make this Hawaiian Wedding Cake because I haven’t baked one in years.
Obviously, I screwed up because the recipe calls for crushed pineapple and I bought a can of pineapple chunks.
And then, obviously, I double screwed up because the best before date on the can was December, 2019 and we’re now in May, 2020!
A quick check online and my canned pineapple is probably good for a year or two beyond the best before date.
Safety first. If the can if bulging, toss it out. No one needs a botulism special. Also, if you open the can and it’s changed in color to black or green or otherwise yucky and smells bad – chuck it out!
So what should I do about that can of pineapple chunks before it gets any older in my cupboard?
With cold, rainy weather still upon us, I decided to take my recipe for baked beans in tomato soup sauce, add the can of pineapple, and rename it Hawaiian Style Baked Beans!
I’ve come up with three different ways to make Hawaiian Style Baked Beans.
1. Can of baked beans method
If you have a large can of baked beans, like the 28 oz size, open it and pour into a pot on the stove. Drain the canned pineapple and add to the beans. Give it a couple of squirts of mustard, or dry mustard powder if that’s what you have on hand. Or omit it if you have neither mustard! Add two tablespoons of brown sugar, or to taste.
Stir, heat, and serve!
2. Canned pinto or navy beans method
If you have cans of navy or pinto beans in your pantry, drain and rinse in a colander, and add to a pot on the stove or to your Instant Pot. Two cans, if they’re 15 or 16 ounces, or one large can of beans should be sufficient.
You can always substitute a crock pot if you don’t have an Instant Pot.
I really recommend you get an Instant Pot. It cooks meals quickly and doesn’t heat up your kitchen in the summer months. (Disclosure: if you click the link, you’ll be taken to Amazon, and if you make a purchase, I’ll receive a small commission for the referral.)
Add a can of tomato soup and a teaspoon of salt.
Squirt mustard into the pot or a tablespoon or two of dry mustard powder.
Add in a can of pineapples. Don’t drain it, unless there’s a lot of liquid in the can, then pour a little out.
Add about half a cup of brown sugar.
Give it a stir.
Put the lid on and make sure it’s in the Seal position.
Press the “Beans” setting on the Instant Pot.
Walk away and go do something else until dinner is ready.
Let the Instant Pot depressurize naturally when it’s done cooking.
3. Dry beans method
I made my Hawaiian Style Baked Beans using 2 cups of dry pinto beans (about one pound), and mostly follows my recipe for Baked Beans in Tomato Soup Sauce.
Substitute dry navy beans if you prefer.
Rinse the dry beans and remove any broken or deformed beans. I’ve never actually found a stone in my dry beans, but one time I found a clump of dirt that rinsed away.
Put the beans into the Instant Pot, cover with lid, and put on manual for 30 minutes to cook.
If you’re using a crock pot, start the night before. One pound of pinto or navy beans with about 5 or 6 cups water. Put on low and follow the rest of the recipe the next morning.
Back to the Instant Pot. Once the beans are cooked, let them depressurize naturally,
Drain the beans into a colander, and then put them back into the Instant Pot.
Add a can of tomato soup and a teaspoon of salt.
Open a can of pineapples, but do not drain the liquid. Pour it all into the Instant Pot.
Squirt mustard into the pot or use dry mustard powder. Or omit if you have neither.
Add half a cup of brown sugar.
Stir to combine.
Set the Instant Pot to the “Beans” setting (should be 30 minutes).
If you’re using a crock pot, cook on low for about 8 hours, or high for about 4 hours.
Let the baked beans naturally depressurize after the timer goes off.
There you have it! Sweet Hawaiian Style Baked Beans.
I froze part of the recipe in a freezer bag, so I can defrost and reheat in a few weeks when more rain hits!
Ah, memories of Hawaii.
These baked beans make a great side dish to accompany a Hawaiian themed main course.
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