Classic Baked Beans Side (Print View)

Tender beans in a rich, sweet-savory tomato sauce, perfect for hearty meals and sides.

# What You’ll Need:

→ Beans

01 - 2½ cups dried navy beans (or three 14-ounce cans, drained and rinsed)

→ Sauce

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 ounces canned crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tablespoons brown sugar
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 1 cup water
14 - 2 tablespoons olive oil

# How To Make It:

01 - If using dried beans, soak overnight in plenty of cold water, then drain. Place beans in a large pot, cover with fresh water, bring to a boil, then simmer for 1 hour until tender but intact. Drain and set aside.
02 - Preheat the oven to 325°F (160°C).
03 - Heat olive oil in a large ovenproof pot over medium heat. Add onion and sauté for 5 minutes until soft. Add garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, and black pepper. Cook for 1 minute to release flavors.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir thoroughly to combine.
06 - Add the cooked beans to the sauce, mixing gently to coat all beans. Bring the mixture to a gentle simmer.
07 - Cover the pot and transfer to the oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens and the beans are tender.
08 - Taste and adjust seasoning if needed before serving hot.

# Expert Suggestions:

01 -
  • The sauce becomes thick, glossy, and so deeply flavorful that even people who claim they don't like beans will come back for seconds.
  • It's one of those rare dishes that actually improves as it sits, making it perfect for batch cooking or bringing to gatherings.
  • Once it's in the oven, you're completely free to do something else.
02 -
  • If you're using canned beans, they'll finish cooking around the 1-hour mark instead of 1½ to 2 hours; check at 45 minutes so you don't end up with mushy beans.
  • The sauce will seem thin at the beginning, but it thickens considerably as the beans release their starch and the liquid reduces in the oven.
  • Don't skip the overnight soak for dried beans—it shortens cooking time and makes them digest more easily.
03 -
  • Always taste the beans before serving—the longer they sit, the more salt they absorb, so resist seasoning until the very end.
  • If you're in a hurry, quality canned beans will save you hours without sacrificing much flavor; just add them partway through baking so they don't disintegrate.
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