Stovetop Baked Beans

These stovetop baked beans are fast, fuss-free, and way more flavorful than anything you’ll find on a store shelf!

By Jess Rice
4.78
from
9
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Prep 5 minutes
Cook 15 minutes
Servings 6 (1/2 cup each)
$2.89 recipe / $0.48 serving
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overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.
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No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans…and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!

“I was really craving baked beans, but wanted to make my own to have control over the ingredients. This recipe is spot on for a baked beans recipe, and so delicious! The flavors were balanced and this recipe cost me less than buying baked beans off the shelf since I already had the ingredients on-hand.”

sally

We decided this recipe had to go on the blog after seeing it in action. Marsha and I were plating one of our grilled recipes for photos, and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.

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Stovetop Baked Beans Recipe

4.78 from 9 votes
These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
Step-by-step photos can be seen below the recipe card.
Author: Jess Rice
overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.
Servings 6 (1/2 cup each)
Prep 5 minutes
Cook 15 minutes
Total 20 minutes

Ingredients

  • 1 Tbsp olive oil ($0.22)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp salt ($0.03)
  • ½ onion (diced small, $0.35)
  • 2 15-oz. cans pinto beans (drained, $1.84*)
  • ½ Tbsp Dijon mustard ($0.03)
  • ¼ cup ketchup ($0.12)
  • tsp Worcestershire sauce ($0.02**)
  • 1 tsp apple cider vinegar ($0.01***)
  • ¼ cup brown sugar (packed, $0.17)
  • 1 cup water (plus more if needed, $0.00)
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Instructions 

  • Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
  • To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
  • Stir to combine and cook on medium heat for 4-5 minutes.
  • Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

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Notes

*While Navy beans are the more traditional choice, I used pinto beans because I always have them on hand. They have a great creamy texture and earthy flavor. You can use either type of canned beans in this recipe.
**Worcestershire sauce enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are veggie/vegan.
***Apple cider vinegar adds a nice tanginess to the sauce. White vinegar also works well.
 

Nutrition

Serving: 12cupCalories: 188kcalCarbohydrates: 34gProtein: 7gFat: 3gSodium: 881mgFiber: 7g
Read our full nutrition disclaimer here.
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how to make Stovetop Baked Beans step-by-step photos

seasoned sautéed onion in a pan.

Sauté the onion: Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and ½ diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.

beans, brown sugar, ketchup, and mustard added to a pot with sautéed onions.

Make the sauce: Add 2 15-oz. cans drained pinto beans, ½ Tbsp Dijon mustard, ¼ cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and ¼ cup brown sugar to the pot.

pouring water over stovetop baked beans in a pot.

Stir to combine and cook on medium heat for 4-5 minutes.

stovetop baked beans in a pot.

Simmer: Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

a serving of baked beans on a plate with a pulled pork sandwich and corn on the cob.

These quick and easy stovetop baked beans will be the hero of your next BBQ!

What Else Can I Add?

If you’re feeling fancy, you can cook up a few slices of air fryer bacon or some diced pancetta for a meatier flavor! Leftover baked ham (diced small) would also work and be a good way to use up what’s already in your fridge. Want more texture? Dice some bell pepper or celery up small and sauté it with the onions! Just keep in mind any additions will change the flavor slightly, but that’s what makes it so versatile. Taste and adjust as you go!

Top Tip

Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!

Serving Suggestions

These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob. Grilled veggies are also a great match (grilled zucchini is one of my go-tos). And if you’re building a full picnic spread, don’t forget a crunchy coleslaw or even a scoop of ditalini pesto pasta salad for something a little unexpected but totally delicious.

Storage & Reheating

Let any leftovers cool and keep them in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave or on the stovetop until reheated through. This recipe can also be frozen, but the beans will likely become softer after thawing. Freeze in freezer-safe containers or bags for up to 6 months. Let them defrost in the fridge before reheating.

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Sally
07.07.25 12:46 am

I was really craving baked beans, but wanted to make my own to have control over the ingredients. This recipe is spot on for a baked beans recipe, and so delicious! The flavors were balanced and this recipe cost me less than buying baked beans off the shelf since I already had the ingredients on-hand.

Laura
06.17.25 1:13 pm

Beautiful Beans! The only change I made was 3 TBS brown sugar and one TBS molasses. Oh, 1/2 c water.

Kalina
06.13.25 12:19 pm

Delicious! I didn’t add any water because I didn’t feel like it needed it. Otherwise followed the recipe as written and it was the perfect side for some hotdogs.

Kalina
06.15.25 6:53 pm
Reply to  Kalina

Forgot to mention I also substituted rice vinegar for the apple cider vinegar and soy sauce in place of worcestershire sauce. (Because that’s what I had at home.)

CLB
11.06.24 6:15 pm

This is the best homemade baked bean recipe I’ve tried so far! So flavorful, lower in sugar than the other brand, and quick!

Alicia
08.10.24 6:59 pm

best baked beans I’ve ever had. I forgot the water but it still turn out great

britt
07.24.24 7:04 pm

The only change I made was to cook the beans longer to my desired level of tenderness. Easy and delicious :)

Sarah
07.11.24 5:53 pm

How can I get the sauce thicker? Should I make a double batch of sauce? Flavor was good!

Becca
07.10.24 9:03 pm

These turned out so good! I used about half a cup of water instead of the full cup because I like my beans with a thicker sauce, but left everything else as written, and they were delicious :)

Pop
07.06.24 4:24 pm

These were turning out good and then they got ruined at the end by dumping a cup of water on them. All of the sauce that was stuck to them got washed off and they tasted almost like plain beans. I’ma give it another shot without the water in a few weeks

Timaree
07.05.24 10:15 pm

I’m wondering why you drained the beans of their flavorful liquid but then added water. I don’t und Why recipes call for this. Is there a reason or just preference?

Jamie Holland
07.04.24 3:36 pm

These rate 5 stars for easy-to-make, quick and having everything on hand! I used 1 can each of pinto and navy beans (that was all I had), threw in some chopped bacon and used molasses instead of cider vinegar. (again, all I had) and a wonderful side dish was born. A reminder is needed that these do thicken up as they cool, hence 1 cup water is not too much. Thanks for a great recipe!