Baked Beans Tomato Sauce

The smell of molasses and tomatoes bubbling away in the oven takes me back to Sunday mornings at my grandmother house, where something was always slow-cooking before anyone even thought about breakfast.

I first made these for a summer barbecue and ended up with an empty pot before the burgers even hit the grill, which is when I learned to always double the batch for crowds.

Ingredients

• 500 g dried navy beans or 3 cans: Dried beans give you better texture but canned beans work perfectly when time is short and nobody will know the difference
• 1 medium onion and 2 cloves garlic: These aromatics build the foundation of flavor, so take your time sauteing them until they are soft and fragrant
• 400 g canned crushed tomatoes: Provides the body and acidity that balances all that sweet molasses and brown sugar
• 60 ml molasses: The secret ingredient that gives baked beans their signature deep color and almost burnt sugar flavor
• 3 tbsp brown sugar: Creates that classic sweet-savory balance American baked beans are famous for
• 1 tbsp Dijon mustard: Adds just enough sharpness to cut through the sweetness and keep the sauce from becoming cloying
• 1 tbsp apple cider vinegar: Brightens the whole dish and helps the flavors pop
• 1 tsp smoked paprika: Provides a subtle smoky depth without overpowering the other spices
• 250 ml water: Thins the sauce just enough so it does not turn into a paste while baking

Instructions

Prepare your beans:

If using dried navy beans, soak them overnight in plenty of cold water, then drain and simmer in fresh water for about an hour until they are tender but still holding their shape

Build the aromatic base:

Heat olive oil in your ovenproof pot over medium heat, cook the chopped onion for about 5 minutes until it softens, then add the garlic for just one more minute until fragrant

Bloom the spices:

Stir in the tomato paste, smoked paprika, and black pepper and let them cook for a minute to wake up their flavors

Create the sauce:

Pour in the crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water, then mix everything until the molasses dissolves completely

Combine and bake:

Fold in the cooked or drained canned beans until they are thoroughly coated, bring to a gentle simmer, then cover and bake at 160°C for 1½ to 2 hours, stirring occasionally

Save

My brother once called me at midnight asking for this recipe because he craved them after trying them at a family dinner three months earlier.

Making It Your Own

Some diced bacon or a splash of liquid smoke transforms this into something entirely different, and honestly, sometimes I skip the molasses and use maple syrup instead for a lighter sweetness that works beautifully with breakfast.

Serving Suggestions

These beans deserve a spot next to grilled sausages, alongside a stack of pancakes, or simply spooned over toast with a fried egg on top.

Storage And Reheating

The flavors meld and intensify overnight, making leftovers even better than the first serving.

• Store in an airtight container in the refrigerator for up to 5 days
• Reheat gently on the stovetop with a splash of water to loosen the sauce
• Freeze portions for up to 3 months if you want to keep some handy for quick meals

Save

There is something deeply satisfying about a pot of beans that has been cooking slowly for hours, filling the whole house with warmth.

Recipe FAQs

→ Can I make baked beans with canned beans?

Yes, simply use 3 x 400g cans of navy beans, drained and rinsed. Skip the soaking and boiling steps, add them directly to the sauce, and bake for 1-1½ hours until sauce thickens.

→ How do I store leftover baked beans?

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency. Freeze for up to 3 months.

→ What gives baked beans their smoky flavor?

Smoked paprika provides the signature smoky essence. For extra depth, add diced cooked bacon or a few drops of liquid smoke during the sauce preparation step.

→ Can I reduce the sugar in baked beans?

Yes, decrease brown sugar to 1-2 tablespoons or use maple syrup as a natural alternative. The molasses is essential for depth and color, so keep that portion.

→ What bean varieties work best?

Navy beans are traditional for their creamy texture. Cannellini, great northern, or pinto beans make excellent substitutes. Avoid kidney beans as they don't achieve the same tenderness.