Baked beans tomato sauce (Printable version)

Slow-cooked beans in a rich tomato sauce with molasses and smoked paprika for a savory comfort.

# What You’ll Need:

→ Beans

01 - 2½ cups dried navy beans or 3 cans (14 oz each) navy beans, drained and rinsed

→ Sauce

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tablespoons brown sugar
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 1 cup water
14 - 2 tablespoons olive oil

# Directions:

01 - If using dried beans, soak them overnight in 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.
02 - Set the oven to 325°F (160°C).
03 - Heat olive oil in a large ovenproof pot or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, and ground black pepper. Cook for 1 minute to deepen the flavors.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir thoroughly to combine.
06 - Add the prepared beans to the sauce and stir gently to coat them evenly. Bring to a gentle simmer on the stove.
07 - Cover the pot and transfer it to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce is thickened and the beans are tender.
08 - Taste and adjust seasoning if necessary. Serve warm.

# Expert Tips:

01 -
  • The molasses and brown sugar create this glossy, almost caramelized coating that makes people wonder what your secret ingredient is.
  • You can throw it together in 15 minutes and let the oven do all the work while you attend to everything else.
  • It tastes better the next day, which means you can make it ahead and actually enjoy your gathering instead of cooking during it.
02 -
  • If you use canned beans, you're looking at about 30 minutes total cooking time in the oven instead of 2 hours—this isn't cheating, it's being smart about your time.
  • Stir the beans occasionally while they bake so the bottom ones don't stick and the sauce reduces evenly. A little scraping from the bottom is flavor, but burnt is not.
  • The sauce will thicken noticeably as it cools, so don't worry if it looks slightly loose when you take it from the oven. It sets to the perfect consistency as it cools.
03 -
  • Use a heavy ovenproof pot or Dutch oven so the heat distributes evenly and nothing scorches on the bottom.
  • If the sauce reduces too much before the beans are fully tender, add water in small splashes—it's easier to thicken than to thin once it's overdone.
Go Back