Baked Beans Slow-Cooked (Printable)

Hearty slow-cooked beans in a sweet-savory tomato sauce, perfect for comforting meals and gatherings.

# What You Need:

→ Beans

01 - 2 1/2 cups dried navy beans or 3 (14 oz) cans navy beans, drained and rinsed

→ Sauce

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - 1/4 cup molasses or dark treacle
06 - 3 tablespoons brown sugar
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 1 cup water
14 - 2 tablespoons olive oil

# Directions:

01 - If using dried beans, soak overnight in cold water, drain, then simmer in fresh water for 1 hour until tender but intact. Drain and set aside.
02 - Preheat the oven to 325°F (160°C).
03 - Heat olive oil in a large ovenproof pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, and black pepper, cooking for 1 minute to release flavors.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir well to blend all ingredients.
06 - Fold in the prepared beans, ensuring they are evenly coated in the sauce. Bring the mixture to a gentle simmer on the stovetop.
07 - Cover the pot and place in the oven. Bake for 1 1/2 to 2 hours, stirring occasionally, until the sauce thickens and the beans are tender.
08 - Taste and adjust seasoning as needed. Serve warm as a side dish.

# Helpful Tips:

01 -
  • The sauce strikes that perfect balance between sweet molasses, tangy vinegar, and rich tomato depth that makes people reach for seconds before they have finished firsts.
  • These beans cook slowly in the oven, developing layers of flavor that stovetop versions just cannot match, plus they practically take care of themselves once they are in the oven.
02 -
  • The beans continue to absorb liquid as they sit, so if you are making them ahead, stop cooking when the sauce looks slightly thinner than you want it to end up.
  • If your sauce reduces too much during baking, simply add a splash more water rather than letting the beans become dry or sticky.
03 -
  • Use a heavy Dutch oven or ovenproof pot with a tight-fitting lid to ensure even cooking and prevent the sauce from reducing too quickly.
  • Let the beans rest for at least 15 minutes after baking before serving, which allows the sauce to thicken slightly and the flavors to settle.
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