Stovetop Baked Beans

$2.94 recipe / $0.49 serving
by Jess - Budget Bytes
4.34 from 3 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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!

overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.

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.

Ingredients for Baked Beans

Here’s what you’ll need to make stovetop baked beans:

  • Olive Oil: Helps cook the onions without burning them.
  • Salt: Enhances the natural flavor of the onions.
  • Smoked Paprika: Adds a touch of smokiness.
  • Onion: Add texture and sweetness to the beans.
  • Pinto Beans: While Navy beans are the more traditional choice, we used pinto beans because we always have them on hand. They have a great creamy texture and earthy flavor.
  • Dijon Mustard: Adds a bit of spicy tanginess to the sauce.
  • Ketchup: Adds sweetness, acidity, and umami flavor to the sauce.
  • Worcestershire Sauce: Enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are vegan.
  • Apple Cider Vinegar: Enhances the tanginess of the sauce. White vinegar also works well.
  • Brown Sugar: Adds a touch of molasses-y sweetness.
  • Water: Prevents the beans from drying out as they simmer.

What Else Can I Add?

If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.

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.

overhead view of baked beans in a pot.
Share this recipe

Stovetop Baked Beans Recipe

4.34 from 3 votes
These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
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 ($0.19)
  • 1 tsp smoked paprika ($0.16)
  • 1 tsp salt ($0.05)
  • 1/2 onion, diced small ($0.47)
  • 2 15-oz. cans pinto beans, drained ($1.72)
  • 1/2 Tbsp Dijon mustard ($0.03)
  • 1/4 cup ketchup ($0.12)
  • 2 dashes Worcestershire sauce ($0.02)
  • 1 tsp apple cider vinegar ($0.01)
  • 1/4 cup packed brown sugar ($0.17)
  • 1 cup water, plus more if needed ($0.00)

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.

See how we calculate recipe costs here.


Nutrition

Serving: 12cupCalories: 188kcalCarbohydrates: 34gProtein: 7gFat: 3gSodium: 881mgFiber: 7g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
stirring a pot of stovetop baked beans with a wooden spoon.

how to make Stovetop Baked Beans – step by step photos

seasoned sautéed onion in a pan.

Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 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.

To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.

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.

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!

Share this recipe

Posted in: , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

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

    1. You can cook the sauce down for longer, or adjust your bean to sauce ratio as needed. I was going for a soupy canned bean-like experience with these, but you should adapt it to make it your own! (You could add a sprinkle of corn starch or flour to thicken it, but I recommend just cooking it down for a bit longer if you don’t want as much sauce!) Thanks for your comment!

  2. 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 :)

  3. 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

  4. 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?

  5. 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!

    1. Thanks, Jamie! So glad you liked this recipe. I’ve made it a few times since we originally tested it… a quick family favorite!