Warm Weather Winner: Just 5 ingredients. I rely on this when it's too nice outside to spend hours standing at the stove.

When the weather turns kind and the porch swing is calling my name, I don’t want to hover over a hot stove. This 5-ingredient oven warm weather winner is my answer. It bakes away all on its own, turning into a thick, bubbling, caramelized casserole that reminds me of the baked bean pots my mother used to tuck into the old wood stove on Saturday mornings. The ingredients are pantry staples, the prep is quick, and the oven does the slow work while you sit outside and listen to the birds. It’s very much in the spirit of Midwestern church suppers and small-town potlucks—simple, hearty, and meant to feed a tableful without a lot of fuss.

Serve these caramelized oven beans hot, right from the glass casserole dish while they’re still bubbling and sticky on top. Around here, they go next to grilled brats or burgers, corn on the cob, and a simple lettuce salad or sliced garden tomatoes. A slice of buttered white bread or cornbread is perfect for swiping up the glossy sauce from the corners of the pan. They’re just as good at room temperature on a picnic table, and leftovers reheat beautifully alongside leftover grilled chicken or tucked into a bun with some sliced onions for a quick lunch.

Servings: 6-8

2 cans (28 ounces each) pork and beans or baked beans, undrained

Preheat your oven to 350°F (175°C). Set a rack in the center of the oven so the casserole will cook and brown evenly.

Lightly grease a 2- to 3-quart glass casserole dish so cleanup is easier later. Make sure it’s deep enough to allow the beans to bubble without spilling over.

In a large mixing bowl, combine the pork and beans (or baked beans) with the ketchup, brown sugar, and yellow mustard. Stir until everything is evenly blended and the sugar is mostly dissolved. The mixture will look loose now but will thicken as it bakes.

Pour the bean mixture into the prepared glass casserole dish, spreading it out into an even layer so it cooks and caramelizes uniformly.

Scatter the bacon pieces evenly over the top of the beans. Don’t stir them in; leaving them on top helps them render and crisp as the surface browns and caramelizes.

Place the casserole dish, uncovered, into the preheated oven. Bake for 60 to 75 minutes, or until the beans are thick, bubbling steadily around the edges, and the surface is deeply caramelized with dark, sticky patches. If your oven runs hot, start checking around 50 minutes.

For an extra-caramelized top, you can move the dish to the upper third of the oven for the last 10 minutes, watching closely so the sugars don’t burn. The beans should be glossy and jammy, not dry.

Carefully remove the hot glass dish from the oven and set it on a heatproof surface. Let the beans rest for at least 10 to 15 minutes before serving so the bubbling subsides and the sauce thickens to a rich, spoonable consistency.

Serve warm, scooping down through the caramelized top so everyone gets some of the sticky surface along with the tender beans underneath.

You can play with this simple base and still keep the spirit of a 5-ingredient, low-effort bake. For a smokier flavor, use smoked bacon and add a spoonful of barbecue sauce in place of some of the ketchup. If you like a little heat, stir in a pinch of crushed red pepper or a dash of hot sauce with the ketchup and mustard. For a sweeter, more old-fashioned flavor, swap part of the brown sugar for a couple tablespoons of molasses. If you don’t eat pork, you can leave off the bacon and drizzle 1 to 2 tablespoons of neutral oil over the top before baking to help the surface caramelize, or use a vegetarian bacon substitute, understanding it may not render quite the same way. To stretch the recipe for a crowd, add another can of beans and increase the ketchup, brown sugar, and mustard slightly, then bake in a larger dish. Food safety tips: Always use a heatproof glass casserole rated for oven use and avoid placing a hot glass dish directly on a cold or wet surface to prevent cracking; set it on a dry towel or trivet instead. Keep bacon and any raw meat well-chilled until you’re ready to assemble, and wash your hands, cutting board, and knife after handling the raw bacon. Leftover beans should be cooled to room temperature within 2 hours, then covered and refrigerated; reheat thoroughly until steaming hot before serving again, and use within 3 to 4 days.