Stovetop Baked Beans Recipe
These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
Servings: 6 (1/2 cup each)
Calories: 188kcal
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
- ⅕ 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
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: 12cup | Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 881mg | Fiber: 7g