Classic baked beans tomato (Print Version)

Slow-cooked navy beans in a rich tomato sauce with molasses and smoked paprika.

# Ingredient List:

→ Beans

01 - 2½ cups dried navy beans (or three 14 oz cans, drained and rinsed)

→ Sauce

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tbsp brown sugar
07 - 2 tbsp tomato paste
08 - 1 tbsp Dijon mustard
09 - 1 tbsp apple cider vinegar
10 - 1 tsp smoked paprika
11 - ½ tsp ground black pepper
12 - 1 tsp salt
13 - 1 cup water
14 - 2 tbsp olive oil

# How to Make:

01 - If using dried beans, soak overnight in plenty of cold water, then drain. Place in a large pot, cover with fresh water, bring to a boil, and simmer for 1 hour or until tender but not falling apart. Drain and set aside.
02 - Preheat oven to 325°F.
03 - In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 5 minutes until soft. Add garlic and cook for 1 more minute.
04 - Stir in tomato paste, smoked paprika, and black pepper; cook for 1 minute to release aromas.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water to the pot. Stir to combine thoroughly.
06 - Stir in the prepared beans, coating them evenly with the sauce. Bring to a gentle simmer on the stovetop.
07 - Cover the pot and transfer to the oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens and the beans are tender.
08 - Taste and adjust seasoning if necessary. Serve warm.

# Expert Advice:

01 -
  • The beans soften into the sauce so completely that people forget they're eating something this wholesome.
  • It's the kind of dish that gets better the next day, sitting in the fridge like a secret you're glad you discovered.
  • One pot handles almost everything, which means less cleanup and more time actually eating.
02 -
  • If you don't stir occasionally, the bottom will scorch slightly and add a bitter note that's impossible to fix—set a timer and don't skip this step.
  • The sauce needs to reduce and thicken; if it still looks thin at the end, uncover and bake for another fifteen minutes rather than serving it soupy.
03 -
  • If you soak and cook dried beans, your sauce will taste cleaner and brighter than using canned, which tend to carry a metallic note.
  • Make a double batch and freeze half—these beans taste even better after a few days when all the flavors have had time to really get to know each other.
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