Stovetop Baked Beans Recipe

Name: Stovetop Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices of bacon, cut into 1/2-inch strips; 1 small onion, diced; 1 garlic clove, minced; 1/2 cup apple cider vinegar; 1 tablespoon whole-grain mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon tomato paste; 1 pound dried navy beans, soaked overnight in cold water and drained; 4 cups water; One 12-ounce bottle dark beer; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 bay leaf; 1/2 cup dark brown sugar; 1/3 cup molasses; 1/3 cup ketchup; 2 tablespoons Dijon mustard; Kosher salt and fresh ground pepper

Servings: persons

4 slices of bacon, cut into 1/2-inch strips
1 small onion, diced
1 garlic clove, minced
1/2 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pound dried navy beans, soaked overnight in cold water and drained
4 cups water
One 12-ounce bottle dark beer
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 cup dark brown sugar
1/3 cup molasses
1/3 cup ketchup
2 tablespoons Dijon mustard
Kosher salt and fresh ground pepper

1
In a medium enameled cast-iron casserole, cook the bacon over moderately high heat until the fat is rendered and the strips are beginning to brown, about 5 minutes.
2
Reduce the heat to moderately low.
3
Add the onion and garlic and cook until softened, about 5 minutes.
4
Stir in the cider vinegar, whole-grain mustard, Worcestershire sauce and tomato paste and scrape up any browned bits from the bottom of the casserole.
5
Add the drained beans, water and beer; the beans should be covered by an inch of liquid so add more water if necessary.
6
Stir in the oregano, thyme and bay leaf and bring to a boil.
7
Cover and simmer over low heat until the beans are almost tender, about 2 hours and 30 minutes.
8
Stir the brown sugar, molasses, ketchup and Dijon mustard to the beans.
9
Season with salt and pepper.
10
Cover partially and cook until the beans are very tender and the cooking liquid is thickened, about 1 hour longer.
11
Discard the bay leaf.
12
Serve the beans hot or at room temperature.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 slices of bacon, cut into 1/2-inch strips, 1 small onion, diced, 1 garlic clove, minced, 1/2 cup apple cider vinegar, and more.

Yes, Stovetop Baked Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stovetop Baked Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions