Baked Beans Classic Slow-Cooked (Printable)

Slow-cooked beans simmered in a rich, sweet-savory tomato sauce, perfect for comforting meals.

# Required Ingredients:

→ Beans

01 - 2½ cups dried navy beans (or 3 cans 14 oz each, 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 overnight in cold water. Drain, place in a large pot, cover with fresh water, bring to a boil, then simmer for 1 hour until tender but not falling apart. Drain and set aside.
02 - Preheat oven to 325°F.
03 - Heat olive oil in a large ovenproof pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in tomato paste, smoked paprika, and black pepper. Cook for 1 minute to release flavors.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Mix thoroughly.
06 - Add the cooked beans to the sauce, stirring gently to coat all beans evenly. Bring to a gentle simmer.
07 - Cover the pot and transfer to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens and beans are tender.
08 - Taste and adjust salt and spices as desired. Serve hot as a side dish.

# Expert Suggestions:

01 -
  • The molasses creates this glossy, almost luxurious sauce that makes people linger over a simple side dish.
  • Once the beans are in the oven, you're free to do everything else—it's like having a patient friend cooking while you handle the rest.
  • These taste even better the next day, making them perfect for meal prep or unexpected guests.
02 -
  • Don't skip the stovetop sauté—those few minutes of building flavors in sequence make the difference between flat beans and ones that taste like they've been loved.
  • If your sauce looks too thin after an hour, leave the lid off for the last 20 minutes to let it reduce; if it's drying out, add a splash of water.
03 -
  • Don't let the beans boil on the stovetop before they go in the oven—a gentle simmer is all you need, or they'll break apart and turn to mush.
  • If you're using canned beans, add them straight from the can; they're already cooked, so they just need to warm through and absorb the sauce.
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