Baked Beans Tomato Sauce

My grandmother's kitchen always smelled like molasses and slow-cooked things on Sundays. She had this battered Dutch oven that lived in her oven permanently, and baked beans were its most frequent resident. I never appreciated the patience required until I tried making them myself in a rush, ending up with crunchy beans and watery sauce. Now I understand why she started them before church and let them bubble away until dinner.

Last summer I made a triple batch for a neighborhood block party, forgetting that my tiny oven would be occupied for hours. The entire backyard filled with this incredible sweet-smoky aroma that had neighbors wandering over to investigate what I was cooking. I ran out of spoons and people were eating them straight from the pot, standing around my patio table. That batch disappeared before the burgers even hit the grill.

Ingredients

• 500 g dried navy beans: Soaking them yourself gives you control over texture and salt levels, though canned beans work in a pinch
• 1 medium onion: Finely chopped so they practically dissolve into the sauce
• 2 cloves garlic: Minced fresh adds more depth than garlic powder ever could
• 400 g canned crushed tomatoes: Forms the backbone of the sauce
• 60 ml molasses or dark treacle: This is what gives baked beans their signature dark color and deep sweetness
• 3 tbsp brown sugar: Balances the acidity from tomatoes and vinegar
• 2 tbsp tomato paste: Concentrates the tomato flavor for a richer sauce
• 1 tbsp Dijon mustard: Adds a sharp tang that cuts through the sweetness
• 1 tbsp apple cider vinegar: Essential for that pickled brightness
• 1 tsp smoked paprika: Provides the smoky notes without needing bacon
• ½ tsp ground black pepper: Freshly ground makes a noticeable difference
• 1 tsp salt: Adjust this depending on whether you used salted canned beans
• 250 ml water: Creates the right sauce consistency as it reduces
• 2 tbsp olive oil: For sautéing the aromatics

Instructions

Prepare the beans:

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. If using canned beans, simply drain and rinse them well.

Heat the oven:

Preheat to 160°C (325°F) so it is ready when the sauce comes together.

Sauté the aromatics:

In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 5 minutes until soft and translucent. Add garlic and cook for 1 more minute until fragrant.

Build the flavor base:

Stir in tomato paste, smoked paprika, and black pepper, cooking for 1 minute to bloom the spices and toast the paste slightly.

Combine the sauce:

Add crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water. Mix well until the molasses dissolves and everything is incorporated.

Add the beans:

Stir in the beans, ensuring they are well coated in sauce. Bring to a gentle simmer on the stovetop.

Bake slowly:

Cover the pot and transfer to the oven. Bake for 1½ to 2 hours, stirring occasionally, until sauce is thick and beans are completely tender.

Finish and serve:

Taste and adjust seasoning as needed. Serve hot alongside crusty bread, grilled meats, or as part of a hearty breakfast.

Save

My dad would eat leftover baked beans cold straight from the refrigerator for breakfast, claiming the flavors had overnight to become friends. I thought he was strange until I found myself doing the same thing one morning, understanding exactly what he meant about that married flavor that only time creates.

Making Them Smoky

If you miss that bacon flavor without actually using meat, liquid smoke is your secret weapon. Just a few drops transforms the entire dish, or you can add diced smoked paprika sausage if you want something substantial in the bowl.

Bean Variations

Navy beans are traditional because they hold their shape beautifully, but cannellini beans make for a creamier result. Pinto beans work well too and give the dish a slightly earthier flavor profile. Each bean brings its own personality to the pot.

Serving Ideas

These beans shine alongside grilled sausages or as part of a full English breakfast with toast and eggs. They also make an unexpected but excellent topping for baked potatoes.

• Toast rubbed with garlic makes the perfect vehicle for these beans
• A fried egg on top turns this into a complete meal
• Leftovers freeze exceptionally well for busy weeknight dinners

Save

There is something deeply satisfying about a dish that asks nothing of you but patience and rewards you with such comfort.

Recipe FAQs

→ Can I make these baked beans with canned beans instead of dried?

Yes, use three 400g cans of navy beans, drained and rinsed. Skip the soaking and initial boiling step, then add them directly to the sauce in step 6. Reduce oven time to 1-1½ hours since canned beans are already tender.

→ What makes the sauce sweet and savory?

The combination of molasses and brown sugar creates deep sweetness, while Dijon mustard, apple cider vinegar, and smoked paprika provide tangy and savory notes. The crushed tomatoes add richness and body to balance the flavors.

→ Can I freeze leftover baked beans?

Absolutely. Cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if the sauce seems thick.

→ What type of beans work best for this dish?

Navy beans are traditional due to their small size and creamy texture that holds shape during long cooking. Cannellini or pinto beans make excellent alternatives, offering slightly different textures while still absorbing the rich sauce beautifully.

→ How do I add smoky flavor without bacon?

For vegetarian-friendly smokiness, add a few drops of liquid smoke during step 5 or increase the smoked paprika to 1½ teaspoons. Both options infuse that authentic barbecue flavor without meat. Add gradually and taste to adjust intensity.

→ Can I cook these on the stovetop instead of the oven?

Yes, after bringing to a simmer in step 6, reduce heat to low, cover tightly, and cook on the stovetop for 1½-2 hours. Stir frequently to prevent sticking and add water if the sauce reduces too much. The texture will be slightly less thick than oven-baked.