No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!
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We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.
Ingredients for Baked Beans
Here’s what you’ll need to make stovetop baked beans:
- Olive Oil: Helps cook the onions without burning them.
- Salt: Enhances the natural flavor of the onions.
- Smoked Paprika: Adds a touch of smokiness.
- Onion: Add texture and sweetness to the beans.
- Pinto Beans: While Navy beans are the more traditional choice, we used pinto beans because we always have them on hand. They have a great creamy texture and earthy flavor.
- Dijon Mustard: Adds a bit of spicy tanginess to the sauce.
- Ketchup: Adds sweetness, acidity, and umami flavor to the sauce.
- Worcestershire Sauce: Enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are vegan.
- Apple Cider Vinegar: Enhances the tanginess of the sauce. White vinegar also works well.
- Brown Sugar: Adds a touch of molasses-y sweetness.
- Water: Prevents the beans from drying out as they simmer.
What Else Can I Add?
If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.
Top Tip
Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!
Serving Suggestions
These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.
Stovetop Baked Beans Recipe
Servings 6 (1/2 cup each)Ingredients
- 1 Tbsp olive oil ($0.19)
- 1 tsp smoked paprika ($0.16)
- 1 tsp salt ($0.05)
- 1/2 onion, diced small ($0.47)
- 2 15-oz. cans pinto beans, drained ($1.72)
- 1/2 Tbsp Dijon mustard ($0.03)
- 1/4 cup ketchup ($0.12)
- 2 dashes Worcestershire sauce ($0.02)
- 1 tsp apple cider vinegar ($0.01)
- 1/4 cup packed brown sugar ($0.17)
- 1 cup water, plus more if needed ($0.00)
Instructions
- Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
- To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
- Stir to combine and cook on medium heat for 4-5 minutes.
- Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
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Nutrition
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how to make Stovetop Baked Beans – step by step photos
Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.
Stir to combine and cook on medium heat for 4-5 minutes.
Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
These quick and easy stovetop baked beans will be the hero of your next BBQ!
This is the best homemade baked bean recipe I’ve tried so far! So flavorful, lower in sugar than the other brand, and quick!
best baked beans I’ve ever had. I forgot the water but it still turn out great
The only change I made was to cook the beans longer to my desired level of tenderness. Easy and delicious :)
Perfection!
How can I get the sauce thicker? Should I make a double batch of sauce? Flavor was good!
You can cook the sauce down for longer, or adjust your bean to sauce ratio as needed. I was going for a soupy canned bean-like experience with these, but you should adapt it to make it your own! (You could add a sprinkle of corn starch or flour to thicken it, but I recommend just cooking it down for a bit longer if you don’t want as much sauce!) Thanks for your comment!
(You could reduce the amount of water used, too)
These turned out so good! I used about half a cup of water instead of the full cup because I like my beans with a thicker sauce, but left everything else as written, and they were delicious :)
Yum!
These were turning out good and then they got ruined at the end by dumping a cup of water on them. All of the sauce that was stuck to them got washed off and they tasted almost like plain beans. I’ma give it another shot without the water in a few weeks
I’m wondering why you drained the beans of their flavorful liquid but then added water. I don’t und Why recipes call for this. Is there a reason or just preference?
Hi, Timaree. I don’t find the aquafaba in beans to be particularly tasty, but it can be useful as a thickener (and even an egg replacement in other recipes, believe it or not!) If you want thicker baked beans, feel free to use it and only add water if necessary.
These rate 5 stars for easy-to-make, quick and having everything on hand! I used 1 can each of pinto and navy beans (that was all I had), threw in some chopped bacon and used molasses instead of cider vinegar. (again, all I had) and a wonderful side dish was born. A reminder is needed that these do thicken up as they cool, hence 1 cup water is not too much. Thanks for a great recipe!
Thanks, Jamie! So glad you liked this recipe. I’ve made it a few times since we originally tested it… a quick family favorite!