Save The smell of molasses and tomatoes bubbling away in the oven always takes me back to my first apartment, where a cheap Dutch oven and patience turned a humble bag of dried beans into something that felt like proper cooking. My roommate kept asking what was making the whole floor smell like a proper barbecue in the middle of February.
I made these for a summer potluck last year and watched the dish empty completely within fifteen minutes, with three different people asking for the recipe. Something about slow cooked beans just makes people feel at home.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Dried navy beans: Starting from dried gives you control over texture and lets the beans really absorb that sauce as they cook
- Molasses or dark treacle: This deep, dark sweetness is what gives baked beans their characteristic color and rich flavor
- Brown sugar: Balances the acidity of the tomatoes and adds a subtle caramel note
- Dijon mustard: Provides a sharp tang that cuts through all that sweetness
- Smoked paprika: Adds a smoky depth without needing actual bacon, keeping it vegetarian friendly
- Crushed tomatoes: Form the backbone of the sauce with their natural acidity and vibrant color
- Apple cider vinegar: Brightens up the rich sauce and helps balance the heavy sweet elements
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your beans ready:
- If using dried beans, soak them overnight in plenty of cold water, then drain and place in a large pot. Cover with fresh water, bring to a boil, and simmer for about 1 hour until tender but not falling apart. Drain and set aside.
- Heat things up:
- Preheat your oven to 160°C (325°F) so it is ready when the sauce comes together.
- Build the flavor base:
- In a large ovenproof pot or Dutch oven, warm the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent, then add the garlic and cook for just 1 more minute until fragrant.
- Toast the spices:
- Stir in the tomato paste, smoked paprika, and black pepper. Let this cook for about 1 minute to bloom the spices and caramelize the tomato paste slightly.
- Make the sauce:
- Pour in the crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Mix everything well until the molasses dissolves and the sauce looks uniform.
- Combine everything:
- Stir in the cooked beans, making sure they are well coated in all that sauce. Bring the mixture to a gentle simmer on the stove.
- Slow bake to perfection:
- Cover the pot and transfer it to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce has thickened beautifully and the beans are completely tender.
- Final seasoning:
- Taste the beans and adjust salt or pepper if needed. Serve hot while the aroma fills the kitchen.
Save These beans have become my go to contribution to any gathering, something reliable that I know will please everyone from vegetarians to committed meat eaters. There is something deeply satisfying about serving a dish that has spent hours developing flavor in the oven.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
The classic recipe is wonderful as written, but baked beans are incredibly forgiving and adaptable. Try adding diced bell peppers along with the onions for extra sweetness and texture.
The Bacon Question
While these are perfectly satisfying without meat, adding diced smoked bacon or pancetta creates an entirely different depth of flavor. If you go this route, cook the bacon until crisp before adding the onions, then proceed with the recipe.
Serving Ideas
Baked beans work beautifully alongside grilled sausages, roasted chicken, or as part of a hearty weekend breakfast with eggs and toast. They also shine as a simple main dish served with crusty bread for soaking up that incredible sauce.
- Try them on baked potatoes with a dollop of sour cream
- Use leftovers as a filling for breakfast burritos
- Keep a container in the freezer for emergency comfort meals
Save There is nothing quite like lifting the lid off that pot and seeing beans that have been transformed by time and heat into something truly special.
Recipe FAQs
- → What type of beans work best for this dish?
Navy beans are traditional due to their small size and creamy texture, but cannellini or pinto beans make excellent alternatives. Canned beans work well if you're short on time—just skip the soaking and initial cooking steps.
- → Can I make these in a slow cooker instead of the oven?
Absolutely. After preparing the sauce on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally, until the beans are tender and sauce has thickened.
- → How long will leftovers keep in the refrigerator?
Stored in an airtight container, these baked beans will keep for 4-5 days in the refrigerator. The flavors often improve after a day or two as they continue to meld together.
- → Can I freeze baked beans for later?
Yes, they freeze exceptionally well. Cool completely, then portion into freezer-safe containers or bags. They'll maintain quality for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What can I serve with baked beans?
They're fantastic alongside grilled sausages, burgers, or barbecue ribs. For breakfast, pair with eggs, toast, and bacon. They also complement cornbread, mashed potatoes, or simply served with crusty bread to soak up that delicious sauce.
- → How can I add more smoky flavor?
Add diced cooked bacon during the sauté step, or incorporate a few drops of liquid smoke into the sauce. You can also increase the smoked paprika or use a smoked salt in place of regular salt.
