Baked Beans in Tomato Sauce
Elevate your side dish game with this hearty and flavorful recipe for Baked Beans in Tomato Sauce—an irresistible combination of tender navy beans and a rich, homemade tomato-based sauce. Perfectly balanced with the sweetness of brown sugar and molasses, the tang of Worcestershire sauce, and a hint of Dijon mustard, these baked beans are slow-cooked to perfection in the oven for a deep, savory flavor. Infused with aromatic garlic, paprika, and a bay leaf for added depth, this recipe is a satisfying twist on a classic comfort food. Ideal for family dinners, BBQ gatherings, or meal prep, these baked beans are easy to make with wholesome ingredients and pair beautifully with crusty bread or grilled dishes. Discover the joy of creating baked beans from scratch and savor the unbeatable homemade taste!
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Recipe Information
Ingredients
- 450 grams Dried navy beans (or cannellini beans)
- 1 liter Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 400 grams Tomato purée
- 2 tablespoons Brown sugar
- 1 tablespoon Molasses
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 piece Bay leaf
Instructions
Rinse the dried navy beans thoroughly under cold running water.
Place the beans in a large pot and cover with 1 liter of cold water. Let them soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans. Return the beans to the pot and cover with fresh water. Bring to a boil over high heat.
Reduce the heat to low and let the beans simmer for 45-60 minutes or until they are tender but not mushy. Drain the cooked beans and set aside.
Preheat your oven to 160°C (325°F).
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until the onion becomes translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the tomato purée, brown sugar, molasses, Worcestershire sauce, Dijon mustard, salt, black pepper, paprika, and bay leaf.
Add the cooked beans to the tomato mixture and stir well to combine.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Bake the beans for about 90 minutes, checking occasionally to ensure the mixture is not drying out. Add a splash of water if necessary.
Remove the lid or foil and bake for an additional 30 minutes, or until the sauce has thickened to your liking.
Remove from the oven, discard the bay leaf, and let the beans cool slightly before serving.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 356.5 g | 130% | |
| Dietary Fiber | 82.7 g | 295% | |
| Total Sugars | 65.3 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 8727 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
