Classic baked beans tomato sauce (Printable)

Slow-cooked beans in a sweet-savory tomato sauce, ideal for barbecues or breakfasts.

# 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

# How To Make It:

01 - 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.
02 - Preheat the oven to 325°F (160°C).
03 - In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Add minced garlic and cook for 1 more minute.
04 - Stir in tomato paste, smoked paprika, and black pepper; cook for 1 minute to release aromas.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water to the pot. Mix thoroughly.
06 - Stir in the cooked or canned beans, ensuring they are fully coated in the sauce. Bring to a gentle simmer on the stovetop.
07 - Cover the pot and transfer it to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens and the beans are tender.
08 - Taste and adjust seasoning if necessary. Serve hot as a comforting side dish.

# Expert Advice:

01 -
  • The molasses creates a subtle sweetness that sneaks up on you, balancing the umami from tomato paste and mustard in a way that feels sophisticated without tasting fancy.
  • Once the beans are prepped, you mostly forget about them while they transform into something far better than the sum of their parts.
  • This recipe is endlessly flexible—add bacon for smokiness, serve it five different ways, and somehow it tastes like home cooking at its most genuine.
02 -
  • Don't skip tasting the beans after they're cooked from dried—some batches stay firmer than others depending on their age, and you want them tender enough to eat easily but not so soft they fall apart.
  • If your sauce looks too thin after the initial bake, you can uncover the pot for the last 20 minutes to let more liquid evaporate, which concentrates the flavors and creates a better cling to the beans.
03 -
  • If you're using dried beans and they seem stubbornly tough after the initial hour of simmering, add a pinch of baking soda to the cooking water—it softens the skins and cuts another 15 minutes off the cooking time.
  • Don't add salt to the beans while they're cooking for the first time, only after they've softened; salt can toughen bean skins and make them take longer to cook.
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