Classic Slow-Cooked Baked Beans (Printable)
Tender beans simmered in smoky tomato sauce with molasses and spices for a rich, savory dish.
# What You'll Need:
→ Beans
01 - 2 cups dried navy beans (400 g) or 3 cans (400 g each) drained and rinsed
→ Sauce & Flavorings
02 - 1 large yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can crushed tomatoes (400 g)
05 - 1/3 cup molasses (80 ml)
06 - 1/4 cup brown sugar (60 g)
07 - 2 tbsp Dijon mustard (30 ml)
08 - 2 tbsp tomato paste (30 ml)
09 - 2 tbsp apple cider vinegar (30 ml)
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1 tsp salt
13 - 2 tbsp vegetable oil (30 ml)
14 - 1 cup water (240 ml), plus additional if needed
→ Optional
15 - 100 g smoked bacon or vegetarian bacon, diced
# How-to Steps:
01 - If using dried beans, soak them overnight in plenty of water. Drain and simmer in fresh water for 45 to 60 minutes until tender but not mushy. Drain and set aside.
02 - Preheat the oven to 340°F (170°C).
03 - In a large ovenproof pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and bacon if using, sauté for 5 to 7 minutes until golden. Add garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, and Dijon mustard. Cook for 1 minute until fragrant.
05 - Add brown sugar, molasses, apple cider vinegar, crushed tomatoes, salt, black pepper, and 1 cup of water. Stir thoroughly to combine.
06 - Fold the cooked or canned beans into the sauce. Bring to a simmer, then cover with a lid or foil.
07 - Transfer the pot to the oven and bake for 1 hour, stirring once halfway through. Add additional water if the mixture thickens too much.
08 - Remove the lid and bake for an additional 15 to 20 minutes to achieve a thick, caramelized sauce.
09 - Taste and adjust seasoning as needed. Serve warm.
# Expert Pointers:
01 -
- It's packed with layers of smoky and sweet flavors that feel like a secret shared just between friends
- The slow baking lets the sauce thicken into something so rich you'll want to savor every bite
02 -
- Don't rush the soaking or cooking time for dried beans—the texture matters more than speed here
- Adding a splash more water during baking keeps the sauce from thickening too much and burning
03 -
- Slow and steady wins here—low oven heat lets flavors deepen without drying out the beans
- Layering your spices at different stages amplifies complexity and stops things from tasting one-note