Cold baked beans are, in my experience, only good if they're home-made (or tinkered with). If the spoon won't stand in the middle of the pot, the beans aren't ready. If the cold beans fall out of the container, even when inverted, they weren't done right.
Tinkered with beans: Start with two cans of decent baked beans. Place in pot, add two strips of bacon, diced or julienned, 1/2 to 3/4 c diced yellow onion (about 1 medium onion), a healthy squirt of ketchup (we always used Heinz), a healthy squirt of spicy brown mustard (I grew up on Gulden's; any brown mustard should do), a reasonable dollop of molasses, and some brown sugar (probably 1/4 - 1/2 c). Cook over the lowest burner you can establish; stir every 20-30 minutes. Be careful that it doesn't scorch - it's now fairly sugar-rich. When enough water has cooked out that the spoon will stand upright in the middle of the pot, and you can't find any un(der)cooked looking bacon or onion, it's done.
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Tinkered with beans: Start with two cans of decent baked beans. Place in pot, add two strips of bacon, diced or julienned, 1/2 to 3/4 c diced yellow onion (about 1 medium onion), a healthy squirt of ketchup (we always used Heinz), a healthy squirt of spicy brown mustard (I grew up on Gulden's; any brown mustard should do), a reasonable dollop of molasses, and some brown sugar (probably 1/4 - 1/2 c). Cook over the lowest burner you can establish; stir every 20-30 minutes. Be careful that it doesn't scorch - it's now fairly sugar-rich. When enough water has cooked out that the spoon will stand upright in the middle of the pot, and you can't find any un(der)cooked looking bacon or onion, it's done.