Although baked beans from a can are tasty, they are yet more tasty if one adds Worcestershire sauce, mustard (dijon), ketchup or barbeque sauce, wasabi, brown sugar, and two or three random things from the pantry and stirs said stuff into the beans before microwaving or stove-cooking or beanpot-baking the beans. Microwaving preserves more bean juice; on the stove top, the bean juice evaporates.
Bean pots rock.