Easy Baked Beans Recipe

A pot of stovetop easy baked beans with a serving spoon in the beans

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!

Course Side Dish

Cuisine American

Prep Time 6 minutes

Cook Time 30 minutes

Total Time 36 minutes

Servings servings

Calories 189kcal

Author Karrie | Tasty Ever After

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.

Video

Notes

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.

Nutrition