Name: World’s Best Baked Beans
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cans (15 oz each) navy beans or great northern beans, drained and rinsed; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1/3 cup brown sugar; 1/4 cup molasses; 1/2 cup ketchup or 3 tbsp tomato paste; 1 tbsp yellow mustard; 1 tbsp apple cider vinegar; 1 tbsp vegetarian Worcestershire sauce or soy sauce; 1 tsp smoked paprika or 1/2 tsp liquid smoke; Salt and pepper to taste; Optional: 1 tbsp maple syrup or hot sauce to taste

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These baked beans are everything I want in a comforting side dish: rich, slightly sweet, deeply savory, and completely meat-free. With a slow-baked finish and a flavorful sauce made from pantry staples, they’re always a hit at cookouts, weeknight dinners, or anytime I need a warm and hearty addition to the table. World’s Best Baked Beans

Why I’ll Love This Recipe

I love how simple it is to make with ingredients I almost always have on hand. The sauce is the real star here—sweetened with molasses and brown sugar, tangy from mustard and vinegar, and rounded out with a gentle smokiness. It’s the kind of dish I make once and then find myself craving again and again. And best of all, it’s made without any meat, but still has all the rich depth I expect from great baked beans.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned navy beans or great northern beans, drained and rinsed
Yellow onion, diced
Garlic, minced
Olive oil
Brown sugar
Molasses
Ketchup or tomato paste
Yellow mustard
Apple cider vinegar
Worcestershire sauce (vegetarian version) or soy sauce
Smoked paprika or liquid smoke
Salt and pepper to taste
Optional: maple syrup or hot sauce for extra flavor

Directions

I preheat my oven to 350°F (175°C).
In a skillet over medium heat, I sauté the onion in olive oil until soft and slightly golden. I stir in the minced garlic and cook for another minute.
In a large mixing bowl, I combine the brown sugar, molasses, ketchup, mustard, apple cider vinegar, Worcestershire or soy sauce, smoked paprika, salt, and pepper.
I fold in the sautéed onions and garlic, followed by the drained beans. I stir everything together until well coated.
I pour the mixture into a greased baking dish and cover it with foil. I bake it for 45 minutes, then uncover it and bake for an additional 20–30 minutes until the sauce thickens and caramelizes around the edges.
I let it rest for 10 minutes before serving to allow the flavors to settle.

Servings and timing

This recipe makes about 6 to 8 servings. It takes approximately 15 minutes to prep and about 1 hour and 15 minutes to bake and rest, making the total time around 1 hour and 30 minutes.

Variations

When I want extra sweetness, I add a bit of maple syrup to the sauce. For a spicier version, I stir in a splash of hot sauce or a pinch of cayenne pepper. Sometimes I’ll add diced bell peppers to the sautéed onion for more texture and color. And if I want an extra depth of flavor, a spoonful of tomato paste does wonders.

Storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them on the stovetop over low heat or in the microwave. I can also reheat them in the oven at 300°F until heated through. The flavor actually gets better the next day.

FAQs

What kind of beans are best for this recipe?

I prefer navy beans or great northern beans because they’re tender and soak up the sauce beautifully.

Can I make these baked beans ahead of time?

Yes, I often prepare the dish a day in advance, refrigerate it, and then bake it before serving. It saves time and lets the flavors develop even more.

How can I make this recipe completely vegan?

I just make sure to use a vegan Worcestershire sauce or replace it with soy sauce. All the other ingredients are already plant-based.

Can I freeze baked beans?

Absolutely. Once cooled, I store them in a freezer-safe container for up to 3 months. I thaw overnight in the fridge and reheat before serving.

What can I serve with baked beans?

I like pairing them with grilled veggies, veggie burgers, coleslaw, or cornbread. They also work great as a topping for baked potatoes.

Conclusion

These baked beans are hearty, flavorful, and comforting without needing any meat at all. I love how they strike the perfect balance of sweet, smoky, and tangy, and they’re easy enough for any night of the week. Once I made them, they quickly became a staple in my kitchen—and I know I’ll be making them again and again.

World’s Best Baked Beans