Baked Beans in Tomato Sauce (Printable)

Tender beans in a rich, sweet-savory tomato molasses sauce, slowly baked to perfection.

# What You'll Need:

→ Beans

01 - 1 lb 2 oz dried navy beans, soaked overnight (or 3 x 14 oz cans, drained and rinsed)

→ Sauce

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - 1/4 cup molasses or dark treacle
06 - 3 tbsp brown sugar
07 - 2 tbsp tomato paste
08 - 1 tbsp Dijon mustard
09 - 1 tbsp apple cider vinegar
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1 tsp salt
13 - 1 cup water
14 - 2 tbsp olive oil

# Step-by-Step Directions:

01 - If using dried beans, soak overnight in cold water, then drain. Place in a large pot with fresh water, bring to a boil, and simmer for 1 hour or until tender but not falling apart. Drain and set aside. If using canned beans, drain and rinse thoroughly.
02 - Preheat your oven to 325°F (160°C) for slow cooking the beans.
03 - In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in tomato paste, smoked paprika, and black pepper. Cook for 1 minute to bloom the spices and caramelize the tomato paste slightly.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Mix thoroughly until all ingredients are well incorporated.
06 - Add the prepared beans to the pot, stirring to ensure they are evenly coated with the sauce mixture. Bring to a gentle simmer over medium heat.
07 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 1½ to 2 hours, stirring every 30 minutes, until sauce thickens and beans reach desired tenderness.
08 - Remove from oven and taste. Adjust salt, pepper, or sweetener as needed. Serve hot as a side dish or part of a hearty breakfast.

# Expert Hints:

01 -
  • The balance of sweet and savory makes these beans impossible to stop eating straight from the pot
  • They somehow taste even better the next day, making them perfect for meal prep or leftovers
  • This recipe transforms humble ingredients into something that feels like a hug in a bowl
02 -
  • Dried beans really do make a difference in texture, but canned beans work perfectly fine when you need dinner on the table faster
  • The sauce will thicken considerably as it cools, so do not worry if it seems a bit thin when you first pull it from the oven
  • Stirring occasionally prevents the beans on top from drying out and ensures even cooking throughout
03 -
  • Cast iron creates the best flavor, but any ovenproof pot with a tight fitting lid will work beautifully
  • If the sauce gets too thick before the beans are done, add water ¼ cup at a time until you reach the right consistency
Go Back