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Bowl of baked beans served with coleslaw, corn casserole, and grilled chicken on a cookout plate

Baked Beans With a Smoky, Sticky Sauce in Under 90 Minutes

Baked beans made with canned navy beans in a smoky, tangy molasses sauce, baked uncovered until thick and glossy. Plant-based and ready in about 85 minutes.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 About 3/4 cup
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

The beans and base:
  • 3 cans 15 ounces each navy beans, drained and rinsed (about 4 1/2 cups)
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onion about 1 large onion
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
The sauce:
  • 1 cup ketchup
  • 1/4 cup unsulphured molasses
  • 1/3 cup packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon Diamond Crystal kosher salt 1/4 teaspoon if using Morton
  • 1/2 teaspoon black pepper
  • 1/2 cup water

Equipment

  • 5-quart oven-safe Dutch oven
  • Colander
  • Wooden spoon with a flat edge
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. Move the oven rack to the middle and heat the oven to 350°F. Heat the olive oil in the Dutch oven over medium heat for 1 minute, then cook the onion for 6 to 8 minutes, stirring often, until soft and translucent with light golden edges.
  2. Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens to brick red and smells sweet.
  3. Add the ketchup, molasses, brown sugar, vinegar, mustard, smoked paprika, liquid smoke, salt, pepper, and water. Bring to a gentle bubble and cook for 2 minutes, until no sugar granules remain on the spoon.
  4. Fold in the drained beans gently. The sauce should just reach the top of the beans and look glossy, not soupy.
  5. Bake uncovered on the middle rack for 30 minutes, until the edges bubble steadily and a thin, darker skin forms on top.
  6. Stir well, scraping the sides and bottom, then bake 20 to 30 minutes more, until the sauce is thick and glossy and a spoon dragged across the bottom leaves a trail that closes slowly.
  7. Rest the pot on a trivet for 10 minutes, until the sauce tightens into a sticky glaze. Serve hot, with leftovers reheated to 165°F.

Notes

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Use low sodium navy beans to bring the sodium per serving down.
For a thicker sauce, press 1/2 cup of beans against the side of the pot at the midway stir.