Use canned beans to save time while still making party-worthy baked beans on the stovetop. Richly flavored with molasses and brown sugar, these beans won’t disappoint.
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As an early experimental chef, I decided to make baked beans from scratch, a project that involves soaking dry beans overnight and then simmering them in a sweet, sticky broth for six to eight hours.
That’s what makes this hearth recipe with canned beans so appealing. They taste like they’re made entirely from scratch, but they’re ready in forty minutes or less with very little hands-on time.
Best beans for baked beans
Navy beans are the beans of choice for New England-style baked beans. They’re small, so they pack a lot of sweet molasses, which is the hallmark of baked beans. You can also use Great Northern Beans or another variety of small beans if you can’t find them, but the small pea (navy) beans are the most authentic for Boston-style baked beans.
Take a step ahead: save and freeze
Cooked beans will keep in the refrigerator for at least four days. Make sure you cover them well with a lid within two hours of cooking.
Looking for more bean recipes?
- Baked beans with three beans
- Slow Cooked Boston Baked Beans
- Pressure cooker baked beans
- Baked beans in tomato sauce
- cowboy beans
Easy baked beans on the stove
ingredients
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1/2 lb Thick-cut baconCut crosswise into 1/4 inch wide strips
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1/2 peeled off Oniontrunk intact
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4 (15-ounce) cans navy beansrinsed and drained
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1 (8 ounce) can Tomato sauce
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3 tablespoon molasses
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2 tablespoon Brown sugar
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2 teaspoon dry mustard powder
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1 Bay leaf
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1 teaspoon Salt
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1 Cup water
method
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Cook bacon:
In a large stockpot over medium-high heat, cook the bacon, turning frequently, for 5 minutes or until browned. Drain and discard about half of the excess fat. Set aside about 1/4 cup bacon for garnish.
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Boil beans:
Add the onion half, drained beans, tomato sauce, molasses, brown sugar, mustard powder, bay leaf, salt and water to the saucepan. Bring to a simmer over medium heat.
Cover the pot and simmer for 25 to 30 minutes, or until the sauce thickens. If your sauce doesn’t seem to thicken to your liking, remove the lid for the last 5 minutes of cooking. Remove the half of the onion and the bay leaf.
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Serve:
Serve the beans out of the pot or transfer them to a bowl and sprinkle over the reserved bacon.
| nutritional information (per serving) | |
|---|---|
| 476 | calories |
| 12g | Fat |
| 67g | carbohydrates |
| 28g | protein |
