Classic Baked Beans Tomato Sauce

My tiny apartment kitchen smelled incredible when I first attempted baked beans from scratch. I had always relied on canned versions until that rainy Sunday when I decided to slow-cook something proper. The molasses hit the hot pan and I knew there was no going back to shortcuts.

Last summer I brought these to a neighborhood potluck and three different people asked for the recipe. My friend Sarah admitted she normally hates baked beans but went back for thirds. Something about homemade ones hits different.

Ingredients

• 500 g dried navy beans: The classic choice but cannellini work beautifully too and hold their shape through long cooking
• 1 medium onion: Finely chopped so they melt into the sauce rather than staying chunky
• 2 cloves garlic: Minced fresh because garlic powder never quite gives the same depth
• 400 g canned crushed tomatoes: Forms the base of that glossy red sauce everyone loves
• 60 ml molasses: The secret ingredient that gives baked beans their signature dark color and deep sweetness
• 3 tbsp brown sugar: Balances the acidity from tomatoes and vinegar perfectly
• 2 tbsp tomato paste: Concentrates the tomato flavor without adding extra liquid
• 1 tbsp Dijon mustard: Adds just enough sharpness to cut through all that sweetness
• 1 tbsp apple cider vinegar: Brightens the whole dish so it never tastes cloying
• 1 tsp smoked paprika: Gives that subtle smoky note without needing actual bacon
• 250 ml water: Just enough to create a saucy consistency as the beans cook

Instructions

Prepare the beans:

Soak dried navy beans overnight in cold water then drain. Simmer in fresh water for 1 hour until tender but not falling apart. If using canned beans just give them a good rinse.

Build the flavor base:

Preheat your oven to 160°C. Sauté the onion in olive oil for 5 minutes until soft and translucent then add garlic for just 1 minute until fragrant.

Add the spices:

Stir in the tomato paste, smoked paprika and black pepper. Let this cook for 1 minute to bloom the spices and deepen their flavor.

Combine everything:

Pour in the crushed tomatoes, molasses, brown sugar, Dijon mustard, vinegar, salt and water. Mix well until the sugar dissolves and everything is incorporated.

Add the beans and bake:

Fold in the cooked beans making sure they are completely coated in sauce. Cover the pot and transfer to the oven for 1½ to 2 hours until the sauce thickens beautifully.

Save

My dad started requesting these for every family gathering after that first trial run. Now whenever I walk in the door with my Dutch oven he gets this knowing grin. Some dishes just become family traditions like that.

Making Them Smoky Without Meat

The smoked paprika does serious heavy lifting here but a few drops of liquid smoke take it to another level. I usually add it right before baking so the smoky flavor does not cook off. My vegetarian sister swears she cannot tell the difference from the bacon version she grew up eating.

Choosing Your Beans

Navy beans are traditional because they are small and creamy but honestly cannellini beans work just as well. I have used pinto beans in a pinch and they still turn out delicious. Just avoid black beans because they can make the dish look a bit muddy.

Serving Suggestions That Actually Work

These beans shine alongside grilled sausages or as part of a hearty breakfast spread. The sweetness pairs unexpectedly well with sharp cheddar on toast.

• Warm some crusty bread and let people scoop up every last bit of sauce
• A simple green salad with sharp vinaigrette cuts through the richness nicely
• Fried eggs on top turn this into an instant weekend breakfast

Save

There is something deeply satisfying about a dish that improves with time and care. These baked beans have become my go-to for feeding a crowd or just meal prepping for the week ahead.

Recipe Help & Answers

→ Can I use canned beans instead of dried?

Yes, use three 400g cans of navy beans, drained and rinsed. Skip the soaking and boiling step, then combine directly with the sauce and bake for 1–1½ hours until thickened.

→ How do I make these smokier?

Add 100g diced cooked bacon during the sauté step or stir in a few drops of liquid smoke with the sauce ingredients. The smoked paprika already provides a subtle smoky note.

→ Can I freeze these beans?

Absolutely. Cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

→ What other beans work well?

Cannellini, pinto, or great northern beans are excellent substitutes. Keep cooking times similar, though larger beans may need slightly longer baking to become fully tender.

→ How long do leftovers keep?

Store cooled beans in an airtight container in the refrigerator for 4–5 days. The flavors often improve after a day or two. Reheat gently on the stove, adding a splash of water if needed.

→ Can I make these in a slow cooker?

Yes. After sautéing the aromatics and combining all ingredients, transfer to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until beans are tender and sauce is thick.