Tomato Baked Beans
Transform your mealtime with these flavorful Tomato Baked Beans, a comforting dish brimming with wholesome ingredients and homemade goodness. Made from tender navy beans simmered in a rich, tangy tomato sauce infused with smoky paprika, cumin, and a touch of sweetness from brown sugar, this recipe takes classic baked beans to a delicious new level. Perfectly balanced with hints of apple cider vinegar and aromatic garlic, these beans are slow-baked to perfection, creating a hearty and satisfying side dish or plant-based main course. Ideal for pairing with crusty bread or enjoying as part of a savory brunch spread, this dish is both nutritious and deeply flavorful. With its simple ingredients and straightforward preparation, this crowd-pleaser is perfect for anyone looking to enjoy a rustic, nourishing meal.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 250 grams dried navy beans (or white beans)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 500 milliliters vegetable stock
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans thoroughly and soak them overnight in a large bowl of water. Drain and rinse before cooking.
Place the soaked beans in a pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 45–60 minutes, or until the beans are tender. Drain and set aside.
Preheat the oven to 180°C (356°F).
In a large oven-safe skillet or pot, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes.
Add the minced garlic and cook for another 1–2 minutes, stirring frequently to avoid burning.
Stir in the crushed tomatoes, tomato paste, vegetable stock, brown sugar, apple cider vinegar, smoked paprika, ground cumin, salt, and black pepper. Mix well.
Add the cooked beans to the skillet and stir to coat them evenly in the sauce.
Bring the mixture to a simmer, then cover the skillet (or transfer the contents to a baking dish, and cover with foil) and bake in the preheated oven for 45 minutes.
Remove the cover, stir the beans, and bake for an additional 20–30 minutes until the sauce has thickened and the flavors have deepened.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving, if desired. Serve warm as a side dish or alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 62.3 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 6293 mg | 134% | |
*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.
