Stovetop Baked Beans
These baked beans are easily prepared on the stove but taste just like oven baked beans. Flavored with onion, garlic, molasses and a little soy sauce, they will quickly become your family's go-to baked beans recipe!
Ingredients
- 2½ cups dry beans (I used medium sized red beans, but any dry beans will work)
- ⅓ cup tomato paste
- 1 tbsp soy sauce
- 1 tbsp molasses
- 2 tsp onion powder
- 1 tsp garlic powder
- 1½ tsp unrefined salt, or to taste
- 4½ cups stock (I used chicken stock)
- 2 tbsp white flour
- 2 tbsp butter
Instructions
- The day before you want to cook your baked beans, place the dry beans in a large bowl. Cover with water and let them soak in a warm place overnight or for about 8-12 hours. Drain and rinse them well.
- Place the soaked and drained beans in a heavy bottomed saucepan. Add the tomato paste, soy sauce, molasses, onion powder, garlic powder, salt and stock. Stir lightly together.
- Turn the heat on medium high. When the beans start to boil, reduce the heat, cover the pot and let the beans simmer gently for about two hours. Check the beans once or twice while they cook to see if there is still enough liquid in the pot - add a little more stock or water if necessary.
- When the beans are tender, it is time to thicken the sauce. Place the flour in a cup and add a few tablespoons of the cooking liquid to it. Mix well with the back of a spoon so it becomes smooth, with no lumps. Add this to the pot, stirring gently and let simmer for a couple of minutes until the sauce thickens.
- Take the pot off the heat and stir in the butter. Serve hot with some sourdough biscuits or toast. Some breakfast sausages would be a nice addition too!
Notes
- To get this recipe ready faster, keep pre-soaked raw beans in 1 cup portions in your freezer. Simply add frozen beans to all the spices and stock and bring to boil. They will quickly defrost in the hot stock.
- Another quick fix would be to use precooked or canned beans - you would want to use very little stock in this case as the beans won't absorb any liquid and your cooking time will be very short (just enough to heat everything and infuse the spices into the sauce)
- The cooking time will vary depending on the size of beans you choose. Smaller sized beans may be ready in one hour or so.
- You could use cornstarch instead of flour to thicken the sauce. You will only need 1 tablespoon of cornstarch. Or if you prefer to avoid the flour, reduce the sauce by simmering on low heat, uncovered.