quick baked beans recipe

Written ByJenny Smyth Posted on
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The Best quick baked beans recipe

I am so excited to share with you my favorite quick baked beans recipe that has been a staple in our household for years. This recipe is a classic American dish that originated in the early 20th century, and it’s still a crowd-pleaser today.

My family and I love how easy it is to make and how versatile it is – we can enjoy it as a side dish, a topping for hot dogs or burgers, or even as a main course with some crusty bread. The best part?

It’s incredibly easy to customize to your taste, whether you like it sweet and smoky or tangy and spicy. And let’s not forget about the health benefits – baked beans are packed with fiber, protein, and vitamins, making them a great choice for busy families like mine.

I’ve made this recipe countless times, and each time it turns out deliciously perfect. My kids adore helping me in the kitchen, measuring out the ingredients and stirring the pot.

And when we sit down to enjoy our meal together, there’s nothing quite like the feeling of sharing a home-cooked meal with loved ones.

Quick Baked Beans

4.9 from 1708 votes

A simple and quick baked beans recipe that’s perfect for a weeknight meal. It is a hearty dish with a rich tomato sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

👨‍🍳Directions

1In a Dutch oven or large pot, heat olive oil over medium heat.
2Add diced onion and cook until softened and translucent, about 5 minutes.
3Add minced garlic and cook for an additional 1 minute until fragrant.
4Stir in ketchup, brown sugar, Worcestershire sauce, dry mustard, salt, and black pepper.
5Mix well to combine all ingredients.
6Bring the mixture to a simmer over medium heat.
7Add the drained and rinsed pinto beans and kidney beans to the pot.
8Stir well to coat the beans in the sauce.
9Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally.
10The beans should be heated through and the sauce should have thickened slightly.
11Taste and adjust seasoning if necessary.
12If the sauce is too thick, add a little water to reach your desired consistency.
13If the sauce is too thin, simmer uncovered for a few more minutes to reduce it.

🔧Equipment

Dutch oven or large pot with lid
Mixing spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add a dash of hot sauce for a spicy kick. For a smoky flavor, add a pinch of smoked paprika.

Watch Video Of How Quick Baked Beans Works

This quick baked beans recipe is always a good idea for any occasion – whether it’s a family gathering or just a regular weeknight dinner.

It’s easy to make ahead of time and reheat when needed, making it perfect for busy households like mine.

And let’s not forget about the leftovers – they reheat beautifully and are perfect for packing lunches or snacks on-the-go.

❓ Frequently Asked Questions About Quick Baked Beans

Q: What is the origin of baked beans?

Baked beans have their roots in traditional English cuisine, where they were known as ‘bean stew.’ The dish was brought to America by English colonists in the 17th century and eventually evolved into the sweet and smoky version we know today.

Q: Can I make this recipe without molasses?

Yes, you can substitute molasses with an equal amount of maple syrup or honey if you prefer a sweeter flavor profile. However, keep in mind that molasses provides a rich, deep flavor that’s hard to replicate with other sweeteners.

Q: How do I store leftover baked beans?

You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. When reheating, make sure to heat them thoroughly to prevent foodborne illness.

Q: Can I use canned beans instead of dried?

No, using canned beans will result in a different texture and flavor. Dried beans are essential for this recipe because they absorb all the flavors from the sauce during cooking.

Q: Are baked beans suitable for vegetarians?

Yes, this recipe is vegetarian-friendly as long as you use vegetarian-friendly bacon or omit it altogether if you’re vegan.

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