Classic Baked Beans Tomato (Printer-Friendly)

Rich, slow-cooked beans in a sweet-savory tomato sauce, perfect for hearty meals and gatherings.

# What You Need:

→ Beans

01 - 2 1/2 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 - 1/4 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 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 1 cup water
14 - 2 tablespoons olive oil

# How-To Steps:

01 - If using dried beans, soak them overnight in plenty of cold water. Drain, transfer to a large pot, cover with fresh water, bring to a boil, then simmer for 1 hour until tender but firm. Drain and set aside.
02 - Set the oven to 325°F (160°C).
03 - In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
04 - Add tomato paste, smoked paprika, and black pepper. Cook stirring constantly for 1 minute to release aromas.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir thoroughly to integrate all ingredients.
06 - Add the drained beans to the sauce, stirring gently to coat them evenly. Bring the mixture to a gentle simmer on the stovetop.
07 - Cover the pot and place it in the preheated oven. Bake for 1 1/2 to 2 hours, stirring occasionally, until the sauce thickens and the beans are tender.
08 - Taste the beans and adjust seasoning if necessary. Serve hot as a savory side dish.

# Helpful Hints:

01 -
  • The beans absorb flavors so deeply that each spoonful tastes richer than the last, like the sauce gets better as it sits.
  • It's genuinely hands-off once everything goes in the oven, so you can forget about dinner stress and actually enjoy your afternoon.
  • Molasses and mustard create this savory-sweet balance that nobody expects but everyone requests the recipe for.
02 -
  • If your beans haven't soaked overnight, they won't cook evenly; a rushed soak leads to some beans still chalky while others fall apart.
  • The sauce thickens as it cools, so when it looks slightly loose in the oven, it's actually perfect—over-reducing makes it gluey and dense.
  • Taste before serving; the salt and vinegar levels depend on your beans and your preference, and a small adjustment at the end makes all the difference.
03 -
  • If your oven runs hot, your beans might be done in an hour and a half; check early and don't let them cook so long that they turn to mush.
  • Taste periodically in the last thirty minutes of cooking because the moment when everything tastes perfectly balanced is fleeting, and that's when you pull it out.
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