Stovetop Baked Beans from Canned Beans

Name: Stovetop Baked Beans from Canned Beans
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices (115 g) thick-cut bacon, cut crosswise into ½-inch (1.25 cm) pieces; 1 medium (about 1 cup chopped) (170 g) yellow onion, finely chopped (¼-inch / 6 mm pieces); 2 cloves (6 g) garlic, minced; 3 cans (15 oz each) (1275 g) canned navy beans, drained and rinsed (about 4½ cups drained); ½ tsp (1 g) smoked paprika; ¼ tsp (½ g) freshly ground black pepper; ½ cup (130 g) ketchup; ¼ cup (55 g) light or dark brown sugar, firmly packed; 1 tbsp (15 g) yellow mustard; 1 tbsp (20 g) unsulphured molasses (optional); 1 tbsp (15 ml) apple cider vinegar; 1 tsp (5 ml) Worcestershire sauce; ½ cup (120 ml) water; kosher salt, to taste, start with ¼ teaspoon (1.5 g) at the end

From the MyKitchenBank Kitchen

Tender canned navy beans simmered in a tangy-sweet sauce of ketchup, brown sugar, and mustard with smoky bacon and sweet onion. They taste slow-baked but are ready in about an hour with one pot.

Prep: 12 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 2 min
Makes: About 4 cups (6 side-dish servings of ⅔ cup)

Jump to recipe ♡ Save

Ingredients

6 servings

4 slices (115 g) thick-cut bacon, cut crosswise into ½-inch (1.25 cm) pieces
1 medium (about 1 cup chopped) (170 g) yellow onion, finely chopped (¼-inch / 6 mm pieces)
2 cloves (6 g) garlic, minced
3 cans (15 oz each) (1275 g) canned navy beans, drained and rinsed (about 4½ cups drained)
½ tsp (1 g) smoked paprika
¼ tsp (0.5 g) freshly ground black pepper
For the sauce
½ cup (130 g) ketchup
¼ cup (55 g) light or dark brown sugar, firmly packed
1 tbsp (15 g) yellow mustard
1 tbsp (20 g) unsulphured molasses (optional)
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
½ cup (120 ml) water
kosher salt, to taste, start with ¼ teaspoon (1.5 g) at the end

Equipment (7)

3-quart (2.8 L) heavy-bottomed saucepan or 10-inch (25 cm) deep skillet with a lid
Colander
Medium bowl for the sauce
Whisk
Wooden spoon or heatproof spatula
Measuring cups and spoons
Cutting board and chef's knife

Steps

Before you start

Open and drain the cans of beans, then rinse them under cold water in a colander until the foam disappears.
Chop the bacon, onion, and garlic before turning on the heat. The onion and garlic go into the pot quickly once the bacon is rendered.
Use a pot with a wide base, such as a 3-quart (2.8 L) saucepan or a 10-inch (25 cm) deep skillet, so the sauce reduces at the right pace.
Plan on 10 minutes of resting at the end. The sauce thickens noticeably as it cools slightly.

1
Prep the beans
- Pour the 3 cans of navy beans into a colander and rinse under cold running water, gently shaking, until no foam remains and the water runs clear.
- Let them drain while you work.
- You should have about 4½ cups (750 g) drained beans.
+ Show details− Hide details
Ready when: Water runs clear and no foam clings to the beans.
Tip: Rinsing removes the starchy canning liquid, which can make the sauce gluey and dull.
2
Chop the aromatics
- Cut the bacon crosswise into ½-inch (1.25 cm) pieces.
- Finely chop the onion into ¼-inch (6 mm) pieces and mince the garlic.
- Keep the garlic separate from the onion.
+ Show details− Hide details
Tip: Bacon is easier to slice if you chill it in the freezer for 10 minutes first.
3
Whisk the sauce
- In a medium bowl, whisk together the ketchup, brown sugar, yellow mustard, molasses (if using), cider vinegar, Worcestershire sauce, and water until the sugar is mostly dissolved and the mixture is smooth and uniform in color.
+ Show details− Hide details
Ready when: No streaks of mustard or ketchup remain.
4
Render the bacon
- Place the bacon in a cold 3-quart (2.8 L) saucepan or deep 10-inch (25 cm) skillet over medium heat.
- Cook, stirring occasionally, for 6 to 8 minutes, until the fat has melted and the pieces are browned and just crisp at the edges.
- Leave the bacon and about 1 tablespoon of fat in the pot; spoon off any excess.
+ Show details− Hide details
Ready when: Bacon is golden brown, with crisp edges and plenty of rendered fat in the pot.
Tip: Starting the bacon in a cold pot renders more fat without scorching it.
5
Soften the onion
- Add the chopped onion to the bacon and fat.
- Cook over medium heat, stirring every minute or so, for 5 to 6 minutes, until the onion is soft, translucent, and lightly golden at the edges.
- Scrape up any browned bits from the bottom of the pot.
+ Show details− Hide details
Ready when: Onion is soft and translucent with a few golden edges.
Tip: If the onion browns too fast or the bottom darkens, reduce the heat to medium-low.
6
Bloom garlic and spices
- Stir in the garlic, smoked paprika, and black pepper.
- Cook for 30 to 45 seconds, stirring constantly, until fragrant.
+ Show details− Hide details
Ready when: The garlic smells fragrant and has not browned.
Tip: Do not let the garlic brown, as it turns bitter.
7
Combine and simmer
- Add the drained beans and pour in the sauce.
- Stir to coat.
- Raise the heat to medium-high and bring to a gentle bubble, about 2 minutes.
- Reduce the heat to low so the surface barely bubbles, and simmer uncovered for 25 minutes, stirring every 5 minutes and scraping the bottom, until the sauce is glossy and thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
+ Show details− Hide details
Ready when: Sauce is dark, glossy, and clings to the beans; a spoon drawn across the bottom leaves a trail that closes slowly.
Tip: If the sauce gets too thick before 25 minutes, stir in 2 to 3 tablespoons of water. If it is still thin, simmer 5 more minutes.
8
Rest and season
- Remove the pot from the heat and let the beans rest, uncovered, for 10 minutes; the sauce will thicken further.
- Stir in ¼ teaspoon kosher salt, taste, and add more salt, a pinch at a time, until the flavors taste balanced between sweet, tangy, and smoky.
+ Show details− Hide details
Ready when: Sauce coats the beans like a thick glaze and no thin liquid pools in the pot.
Tip: Season at the end, since canned beans, bacon, and ketchup already contain salt.

Good to know

Tips

Keep the simmer gentle. Hard boiling breaks the beans' skins and turns them mushy.
Scrape the bottom of the pot as you stir, since the sugary sauce can stick and scorch.
Taste before salting. Brands of canned beans and ketchup vary widely in sodium.
For a spicier version, add ¼ teaspoon cayenne or a few dashes of hot sauce with the sauce.

Make ahead

"The beans taste even better made 1 day ahead. Cool completely, refrigerate in an airtight container, and reheat over low heat with 2 to 4 tablespoons of water, stirring often."

Storage & reheating

"Room temperature: up to 2 hours (food safety). Refrigerator: airtight container up to 5 days. Freezer: up to 3 months in a freezer-safe container, leaving ½ inch (1.25 cm) of headspace; thaw overnight in the fridge. Reheat in a saucepan over low heat, adding a splash of water, stirring until steaming hot, or microwave covered in 60-second bursts, stirring between each."

Substitutions

thick-cut bacon → 2 tablespoons olive oil or butter, plus an extra ½ teaspoon smoked paprika. Makes a vegetarian version; the smoked paprika supplies the smoky flavor.
canned navy beans → Great Northern beans or cannellini beans. Same quantity (3 cans, drained). Cannellini are slightly larger and creamier.
unsulphured molasses → 1 extra tablespoon brown sugar. Less deep, but still sweet. Dark brown sugar helps.
apple cider vinegar → white wine vinegar or fresh lemon juice. Use the same amount to keep the sauce tangy.