Classic Slow-Cooked Baked Beans (Printable Version)
Rich, slow-cooked beans in a sweet tomato sauce, ideal for breakfast or as a satisfying side dish.
# What You Need:
→ Beans
01 - 3 cans (14 oz each) navy beans, drained and rinsed
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 14 oz canned chopped tomatoes
06 - 3 tablespoons tomato paste
07 - 3 tablespoons dark brown sugar
08 - 2 tablespoons molasses or treacle
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon vegan Worcestershire sauce
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon salt, plus more to taste
14 - ½ teaspoon black pepper
15 - 1 cup vegetable stock or water
# How to Make It:
01 - If using dried beans, soak overnight in ample water. Drain, rinse, and simmer in fresh water for 45–60 minutes until just tender. Drain and set aside.
02 - Set oven to 320°F (160°C).
03 - Heat olive oil in a large ovenproof pot over medium heat. Sauté chopped onion until soft, about 5–6 minutes. Add garlic and cook for an additional minute.
04 - Incorporate tomato paste, brown sugar, and molasses into the pot. Cook for 2 minutes to slightly caramelize.
05 - Stir in chopped tomatoes, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, black pepper, and vegetable stock. Mix thoroughly.
06 - Add drained beans, combine evenly, and bring to a gentle simmer.
07 - Cover the pot and bake in the oven for 1 hour, stirring occasionally. Remove lid and bake uncovered for an additional 15 minutes to thicken the sauce.
08 - Adjust seasoning according to taste. Serve warm.
# Expert Tips:
01 -
- The molasses and brown sugar create a depth that canned versions can't touch, with a subtle sweetness that plays perfectly against the savory umami.
- It costs almost nothing to make, tastes even better the next day, and transforms a simple breakfast or side into something people actually look forward to.
02 -
- Don't skip the caramelization step with the tomato paste and sugar—that's where the sauce goes from one-note to complex and rich.
- Taste the sauce before adding the beans and adjust it then; it's much easier to balance flavors now than after an hour in the oven.
03 -
- If your sauce tastes flat after baking, a small squeeze of fresh lemon juice or extra vinegar will brighten it instantly without making it sour.
- Cook the onions and garlic low and slow—they're your flavor base, and rushing this step shows in the final dish.