When you think of baked beans, what comes to mind? For me, it’s a sunny summer afternoon, a picnic or barbecue, and a heaping scoop of those sweet, savory beans served right alongside a juicy burger or some smoky ribs. But let’s be honest, while they’re the quintessential picnic side dish, baked beans are a comfort food that deserves to be enjoyed all year long.
I have to tell you: I’m a big fan of canned baked beans too. They’re a classic for a reason! But there’s something truly special about a homemade pot of baked beans simmering on the stove. There’s no comparison to the rich, complex flavors you can get with your own recipe.
I know what you’re thinking—who has time to make baked beans from scratch? But I’m here to tell you that it’s surprisingly simple to whip up a delicious pot right on your stovetop.
This recipe is so quick and simple. It’s perfect for those busy weeknights when you want something hearty and delicious without a lot of fuss. So, next time you’re craving a little taste of summer (or just a satisfying side dish), give this easy-peasy stovetop recipe a try. You might just find yourself swapping out that can for a saucepan more often.
Easy Stove Top Baked beans
The perfect balance of smoky bacon and a hint of brown sugar that creates a depth you’ll never find in a can. Each spoonful is pure comfort, making it a go-to side dish for everything from barbecue to burger
simple-
Prep time: 20 minutes -
Cook time: 35 minutes -
Total time: 55 minutes
Ingredients
| 2 | 14.5 oz cans of any type of white bean WITH juice. (I used a can each of Navy & Cannellini). |
| 1 | Cup chopped yellow (or sweet) onion. |
| 1 | Package bacon (slightly frozen). |
| 1 | Cup Ketchup. |
| 1/2 | Cup brown sugar. |
| 1 | Tbsp Dijon mustard. (Optional) |
| 1/3 | Cup Worcestershire sauce. |
| Salt & Pepper to taste | |
Utensils
- Dutch oven or soup pot.
- Sharp knives & Cutting board.
- Measuring cups & spoons.
- Wooden spoon for mixing
Steps of preparation
- Finely chop the onion and bacon ( I cut my bacon in about 2 in cubes).
- On medium heat add both cans of beans WITH their juice to a Dutch oven or soup pot.
- Now you can begin adding the rest of the ingredients bacon, onions, ketchup, brown sugar, Dijon mustard & Worcestershire sauce.
- Bring to a simmer over medium heat. Then turn down to low and simmer for about 35-40 minutes (this will soften the onion).
- I did not add the salt & pepper to the finished pot as individual bowls can be seasoned as you like.
- Serve warm and ENJOY!
Notes
— Do I have to use Dijon mustard? No. I’ve made these both with and without and I liked them either way.
— I kept the bacon slightly frozen for easier cutting.
— I did not pre fry the bacon ( I’m not a crispy fan), but feel free to pre fry to medium if you like as it will cook while simmering).
— Frequently check your simmer and thickness and stir occasionally. You may need to add some water about 1/4 cup if you have any sticking issues or to thin if you like). I found I needed to add about 1/4 cup of water during my simmer.
— Feel free to use about 2 Tbsp’s of bacon grease (or store bought Bacon Up) if you don’t have any bacon. If your not a fan of bacon in your beans, by all means please do omit it.
— This stores well in an airtight container for about 5-6 days.
— These reheat well in both the microwave and on the stove top.
— Please feel free to play around with the ingredients and amounts adjusting to your and your families tastes.
There’s nothing quite like a pot of these beans simmering on the stove, filling your home with that comforting aroma. It’s a simple pleasure that reminds us that the best things are often homemade. So, whether you’re bringing them to your next picnic or just enjoying a quiet meal at home, I hope this recipe brings a little extra warmth to your table.
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Easy and delicious indeed, Thank you for linking to SSPS 379 See you again Monday