Classic Baked Beans Slow-Cooked (Printable Version)

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

# What You Need:

→ 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

# Step-by-Step Guide:

01 - If using dried beans, soak overnight in plenty of cold water, drain, then place in a large pot. Cover with fresh water, bring to a boil, and simmer for 1 hour until tender but intact. Drain and set aside.
02 - Set oven temperature to 325°F (160°C).
03 - Heat olive oil in a large ovenproof pot or Dutch oven over medium heat. Add chopped onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Stir in tomato paste, smoked paprika, and black pepper, cooking for 1 minute to release aromas.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir thoroughly to combine.
06 - Add the cooked beans to the sauce, mixing to ensure they are fully coated. Bring the mixture to a gentle simmer on the stovetop.
07 - Cover the pot and place it in the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens and beans reach desired tenderness.
08 - Taste and adjust seasoning if necessary. Serve hot as a side dish.

# Expert Advice:

01 -
  • The sauce gets thick and glossy, clinging to each bean like a warm hug, and people always ask for the recipe.
  • It's the rare side dish that tastes even better the next day, making it perfect for meal prep or bringing to gatherings.
  • You can start it in the morning and forget about it while the oven does all the work.
02 -
  • Don't skip the initial bean cooking if using dried ones—undercooked beans will stay hard no matter how long you bake them, and it's heartbreaking to discover this after two hours.
  • The sauce will seem thin when you put the pot in the oven, but it thickens dramatically as it bakes; trust the process and don't add extra tomato paste early on.
  • Molasses is non-negotiable for that authentic, complex sweetness—brown sugar alone tastes flat and one-dimensional in comparison.
03 -
  • Start tasting the beans after 90 minutes of baking—ovens vary wildly, and you don't want them mushy or, worse, still firm.
  • Keep the sauce in mind as you cook; if it's reducing too quickly, add a splash of water; if it seems thin at the end, remove the lid for the last 15 minutes and let it concentrate.
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