Classic Baked Beans Slow Cooked (Print Version)

Slow-cooked beans in a rich tomato-molasses sauce for hearty savory sides.

# Needed Ingredients:

→ Beans

01 - 2 ½ cups dried navy beans (or 3 cans 14 oz each, drained and rinsed)

→ Sauce

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tablespoons brown sugar
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 1 cup water
14 - 2 tablespoons olive oil

# How-To Steps:

01 - If using dried beans, soak them overnight in cold water. Drain, place in a large pot, cover with fresh water, bring to a boil, then simmer for 1 hour until tender but firm. Drain and set aside.
02 - Set the oven to 325°F (160°C) to prepare for baking.
03 - Heat olive oil in a large ovenproof pot over medium heat. Add finely chopped onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
04 - Stir in tomato paste, smoked paprika, and black pepper. Cook mixture for 1 minute, stirring constantly.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water to the pot. Mix thoroughly.
06 - Incorporate the cooked beans, ensuring they are fully coated with sauce. Bring to a gentle simmer on the stove.
07 - Cover the pot and transfer it to the oven. Bake for 1 ½ to 2 hours, stirring occasionally until the sauce thickens and beans are tender.
08 - Taste and adjust seasoning as needed. Serve warm with preferred accompaniments.

# Expert Suggestions:

01 -
  • The sauce becomes impossibly thick and glossy, clinging to each bean like a warm hug.
  • It tastes even better the next day, making it the perfect make-ahead dish for busy weekends.
  • One pot does almost all the work—your oven does the heavy lifting while you relax.
02 -
  • Don't skip the soaking and pre-cooking of dried beans—rushing this step means unevenly cooked beans that fall apart or stay hard.
  • Molasses is non-negotiable; I tried brown sugar once as a shortcut and the beans tasted thin and one-dimensional.
  • Stir occasionally during baking so the bottom doesn't scorch and the sauce reduces evenly throughout.
03 -
  • Use an ovenproof Dutch oven or heavy-bottomed pot so heat distributes evenly and nothing burns on the bottom.
  • The sauce should reduce to about two-thirds of its original volume—this is how you know it's done, not by time alone.
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