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overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.
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4.78 from 9 votes

Stovetop Baked Beans Recipe

These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Total Cost: $2.89 recipe / $0.48 serving
Servings: 6 (1/2 cup each)
Calories: 188kcal
Author: Jess Rice

Ingredients

  • 1 Tbsp olive oil $0.22
  • 1 tsp smoked paprika $0.10
  • 1 tsp salt $0.03
  • ½ onion diced small, $0.35
  • 2 15-oz. cans pinto beans drained, $1.84*
  • ½ Tbsp Dijon mustard $0.03
  • ¼ cup ketchup $0.12
  • ⅕ tsp Worcestershire sauce $0.02**
  • 1 tsp apple cider vinegar $0.01***
  • ¼ cup brown sugar packed, $0.17
  • 1 cup water plus more if needed, $0.00

Instructions

  • Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
  • To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
  • Stir to combine and cook on medium heat for 4-5 minutes.
  • Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

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Notes

*While Navy beans are the more traditional choice, I used pinto beans because I always have them on hand. They have a great creamy texture and earthy flavor. You can use either type of canned beans in this recipe.
**Worcestershire sauce enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are veggie/vegan.
***Apple cider vinegar adds a nice tanginess to the sauce. White vinegar also works well.
 

Nutrition

Serving: 12cup | Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 881mg | Fiber: 7g