Baked Beans in Tomato Sauce

The smell of molasses and tomatoes bubbling away in the oven takes me back to my first apartment, where a cheap Dutch oven and patience were my only tools for creating something that felt like home. My roommate would hover around the kitchen, asking if they were done yet, every fifteen minutes like clockwork. Those beans taught me that some things cannot be rushed, no matter how hungry everyone gets.

I brought these to a neighborhood potluck last summer, and the neighbor who never talks to anyone actually asked for the recipe. The beans were gone before the burgers even hit the grill. Now they are the first thing people ask about when invitations go out for any gathering.

Ingredients

• 500 g dried navy beans: These small white beans hold their shape beautifully during long cooking, though cannellini works just as well if that is what you have in the pantry
• 1 medium onion: Finely chopped so it melts into the sauce, creating a sweet base that you will notice but not necessarily identify
• 2 cloves garlic: Minced fresh adds a layer of depth that powder simply cannot achieve in slow cooked dishes
• 400 g canned crushed tomatoes: The foundation of your sauce, providing body and that classic rich color we all associate with baked beans
• 60 ml molasses: This dark, thick sweetener is what gives baked beans their distinctive deep flavor and gorgeous dark hue
• 3 tbsp brown sugar: Balances the acidity of the tomatoes and adds a caramel note that develops beautifully in the oven
• 2 tbsp tomato paste: Concentrated tomato flavor that intensifies the sauce without making it too watery
• 1 tbsp Dijon mustard: Adds a subtle sharpness that cuts through the sweetness and keeps the beans from becoming cloying
• 1 tbsp apple cider vinegar: A bright counterpoint that wakes up all the other flavors and prevents the sauce from feeling heavy
• 1 tsp smoked paprika: Provides that smoky essence without needing bacon, though meat eaters might never guess
• ½ tsp ground black pepper: Freshly cracked gives the best aromatic punch, but pre ground works perfectly fine
• 1 tsp salt: Essential to bring all the flavors together, though you may want to wait until the end to adjust to your taste
• 250 ml water: Creates the right consistency for the sauce to thicken properly while keeping the beans moist
• 2 tbsp olive oil: For sautéing the aromatics and building that flavor foundation from the very start

Instructions

Prepare your beans:

If using dried beans, soak them overnight in plenty of cold water, then drain. Place in a large pot, cover with fresh water, bring to a boil, and simmer for 1 hour or until tender but not falling apart. Drain and set aside. Canned beans just need a quick rinse and drain.

Get your oven ready:

Preheat oven to 160°C (325°F) while you start building the flavors on the stovetop.

Build the base:

In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add onion and sauté 5 minutes until soft and translucent. Add garlic and cook 1 more minute until fragrant.

Wake up the spices:

Stir in tomato paste, smoked paprika, and black pepper; cook for 1 minute until the paste darkens slightly and becomes very aromatic.

Create the sauce:

Add crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water. Mix well until everything is combined and the molasses has dissolved into the tomato mixture.

Combine everything:

Stir in the beans, ensuring they are well coated in sauce. Bring to a gentle simmer, watching for those first bubbles that tell you the sauce is ready for the oven.

Slow cook to perfection:

Cover the pot and transfer to the oven. Bake for 1½ to 2 hours, stirring occasionally, until sauce is thick and beans are completely tender. Your kitchen will smell amazing.

Final adjustments:

Taste and adjust seasoning as needed. The flavors should be rich and balanced, with no single element overpowering the others. Serve hot.

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These beans have become my go to for new parents, sick friends, and anyone who needs a meal that feels like care. Something about slow cooked food says you thought about them, you took time, you wanted them to feel nourished.

Making Ahead

The flavors deepen overnight like magic, so I often make these a day ahead and reheat them gently on the stove. They freeze beautifully for up to three months, which means you can double the batch and always have something comforting on hand for those nights when cooking feels impossible.

Serving Suggestions

These beans shine alongside grilled sausages or as part of a hearty breakfast with eggs and toast. I have also served them over baked potatoes for a completely satisfying vegetarian dinner that leaves everyone full and happy.

Customization Ideas

Once you have the basic recipe down, do not be afraid to make it your own. The beauty of baked beans is how forgiving they are.

• Add diced bacon or pancetta in step 3 if you want a meaty version
• Swap molasses for maple syrup if that is what you have in the pantry
• A splash of bourbon or dark rum adds unexpected depth that guests will notice but not quite identify

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There is something deeply satisfying about taking simple ingredients and transforming them into a dish that brings people together. These beans might just become one of those recipes you pass down.

Recipe Questions & Answers

→ Can I use canned beans instead of dried?

Yes, simply use three 400g cans of navy beans, drained and rinsed. Skip the soaking and boiling step, then add them directly to the sauce and bake for 1-1½ hours until the sauce thickens.

→ How long do these baked beans keep?

Store cooled beans in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop over time. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

→ Can I make these in a slow cooker?

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 beans are tender and sauce is thick.

→ What's the best way to add smoky flavor?

Add diced cooked bacon during the sauté step, or stir in a few drops of liquid smoke with the sauce ingredients. The smoked paprika already provides a subtle smoky note that complements the molasses beautifully.

→ Can I freeze these baked beans?

Yes, freeze in portions for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a little water to restore consistency.