Stove Top Baked Beans from Scratch
Get ready to elevate your comfort food game with these richly flavorful Stove Top Baked Beans from Scratch—a hearty, homemade classic that comes together without an oven! Starting with tender, slow-simmered dried navy beans, this recipe builds layers of smoky and tangy goodness with crispy diced bacon, caramelized onions, and a luscious sauce made from ketchup, molasses, brown sugar, Dijon mustard, and apple cider vinegar. Infused with smoked paprika and garlic for added depth, these stovetop baked beans are the perfect balance of sweet and savory. Ideal as a side dish for barbecues, potlucks, or cozy family dinners, these beans can also be made ahead and reheated for easy meal prep. With simple ingredients and big flavor, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups water
- 0.5 cup ketchup
- 0.25 cup molasses
- 0.25 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground black pepper
- 1 teaspoon salt (plus more to taste)
Instructions
Rinse the dried navy beans thoroughly in cold water. Place them in a large bowl and cover with water by at least 2 inches. Let them soak overnight (6-8 hours), or use the quick-soak method by boiling the beans for 2 minutes, then letting them sit off heat for 1 hour.
Drain and rinse the soaked beans. Set them aside.
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot with the bacon fat. Sauté for 5-7 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the 6 cups of water and add the soaked beans. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 40-50 minutes, or until the beans are tender but not mushy.
While the beans are simmering, mix together the ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and salt in a small bowl to create the sauce.
Once the beans are tender, stir in the prepared sauce along with the reserved cooked bacon. Simmer uncovered on low heat for an additional 40-50 minutes, stirring occasionally to prevent sticking, until the sauce thickens and coats the beans. Adjust seasoning to taste.
Serve the baked beans warm as a side dish, or let them cool and refrigerate for up to 3 days. Reheat gently on the stovetop before serving.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 24.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1335 mg | 28% | |
*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.
