An Easy Baked Beans Recipe for the stovetop when you don't want to turn on the oven and heat up the kitchen. Baked beans from scratch in under 40 minutes!
Easy Baked Beans From Scratch
This "baked" beans recipe is a favorite in my household.
It's cooked on the stovetop for an easy and quick side dish, with staples that most everyone has in their pantry at any time.
Baked beans from scratch can be made on short notice and in less than 40 minutes!
Watch how to make this easy side dish
What you need to make homemade baked beans
- Cooked Pinto Beans - Use canned pintos that have been drained and rinsed or make your own from dried. See below for tips on a good pinto beans substitute.
- Chopped Onion - Use your favorite type of yellow onion.
- Ketchup - The rich flavor of tomatoes pulls the whole recipe together.
- Strong Black Coffee - Save a little of your morning coffee to use in this recipe. It adds depth and background flavor to the beans.
- Bacon - Gives the beans that smoky taste. I get bacon in a slab from the butcher, so I can cut it into larger cubes.
- Don't eat pork? Look below for instructions on how to make vegetarian beans.
- Worcestershire Sauce - A fermented liquid condiment that adds a savory flavor boost for the pot.
- Most Worcestershire sauces are made with anchovies. If you are allergic to fish or are vegetarian, please see below on how to make your own non-anchovy Worcestershire.
- Brown Sugar - Adds a little sweetness and molasses taste to the beans. Use light brown sugar for less molasses flavor and dark brown sugar for more.
Steps for the best baked beans recipe
- In a heavy bottomed pot, sauté ¼ pound thick cut diced bacon.
- Add ½ cup chopped onion and sauté another 2-3 minutes.
- Add to the pot the ½ cup strong black coffee.
- Then add ½ cup ketchup and 2 tablespoons Worcestershire sauce.
- Next add 1 tablespoon brown sugar.
- Lastly, add 3 cups cooked pinto beans and stir well.
- Bring to a boil, reduce heat to low, and cover the pot.
- Cook for 30 minutes and serve!
How to make vegetarian baked beans
- Leave out the pork bacon and substitute a vegetarian bacon (also called vegan bacon) or leave the bacon out entirely.
- Substitute the Worcestershire sauce by making your own vegetarian version:
- In a small bowl, combine 1 ½ tablespoons apple cider vinegar, ½ tablespoon of soy sauce (or coconut aminos), and ¼ teaspoon of dijon mustard.
Can I freeze leftover beans?
Yes you can! Baked beans will last up to 6 months in the freezer when properly stored.
Cool the beans to room temperature, put them in a freezer proof container with a tight fitting lid, and refrigerate for a few hours to thoroughly chill.
As soon as the beans are cold throughout, label the container with a use by date and place in the freezer.
When ready to use the frozen baked beans, thaw for at least a day in the refrigerator.
Once fully thawed, reheat the beans in a pan over low heat on the stovetop or in the microwave on low, stirring occasionally until thoroughly heated.
What kind of beans are baked beans
White beans, most commonly Navy beans, are traditional in baked beans.
If you want to substitute the pinto beans in this recipe for a white bean, use Navy Beans, Great Northern Beans, or Cannellini Beans.
I use pinto beans because they are small, flavorful, inexpensive, and are easily found in stores.
They also have an earthy, meaty taste that is rich and creamy in dishes. Perfect for an easy baked beans recipe!
Some delicious recipes to go with the easy baked beans:
- SMOKED STUFFED CHICKEN THIGHS {WITH CHEESE AND HAM} - Smoked and grilled boneless chicken thighs wrapped in bacon and stuffed with ham, Gruyère (or swiss) cheese, pickles, and dijon mustard.
- CHICAGO-STYLE BRATS RECIPE - All the fresh and tangy ingredients of a Chicago hot dog on top of a grilled bratwurst!
- EASY 7 LAYER SALAD - A make ahead salad recipe of delicious layers of lettuce, sweet onion, green peas, hard boiled eggs, all topped with a homemade dressing, cheddar cheese, and crispy bacon.
- WINE SLUSHY - The perfect frozen drink for hot sunny days! All you need is a bottle of your favorite wine, an ice cube tray, and a little time.
- MEXICAN STREET CORN POTATO SALAD - Try this unique potato salad made with tender cubes of potato and charred sweet corn kernels coated in a creamy mixture of mayonnaise, sour cream, salty cheese, chilies, garlic, and the tangy zing of lime zest.
- CLASSIC NEW ENGLAND LOBSTER ROLL RECIPE - Tender chunks of perfectly steamed lobster lightly tossed in mayonnaise, with a touch of lemon, in a toasted buttery roll.
Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!
Easy Baked Beans Recipe
Ingredients
- 3 cups cooked pinto beans (or 2- 15 ounce cans of pinto beans, drained and rinsed)
- ¼ pound slab or thick-cut bacon cut into ½ inch pieces
- ½ cup yellow onions chopped
- ½ cup strong black coffee
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar light or dark (see notes below)
Instructions
- In a heavy bottomed pot over medium heat, sauté ¼ pound diced thick cut bacon for 2-3 minutes. Add ½ cup chopped onion and sauté another 2-3 minutes.
- Add to the pot the ½ cup strong black coffee, ½ cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, and 3 cups cooked pinto beans. Mix well.
- Bring to a boil, reduce heat to low, and cover pot. Cook for 30 minutes.
Recipe Notes & Tips:
- Use light brown sugar for less molasses flavor and dark brown sugar for more.
- Leave out the pork bacon and substitute a vegetarian bacon (also called vegan bacon) or leave the bacon out entirely.
- Substitute the Worcestershire sauce by making your own vegetarian version:
- In a small bowl, combine 1 ½ tablespoons apple cider vinegar, ½ tablespoon of soy sauce (or coconut aminos), and ¼ teaspoon of dijon mustard.
- Baked beans will last up to 6 months in the freezer when properly stored. Cool the beans to room temperature, put them in a freezer proof container with a tight fitting lid, and chill in the refrigerator, then put in the freezer.
- When ready to use the frozen baked beans, thaw for at least a day in the refrigerator. Once thawed, reheat the beans in a pan over low heat on the stovetop or in the microwave on low, stirring occasionally until thoroughly heated.
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