The quickest and easiest baked beans recipe that you can make on the stove top or in the crock pot! Full of flavor and super allergy friendly, this is the ultimate summer side dish. Also can be made vegan friendly! Everyone will love these baked beans.
Baked beans are a year round staple in my family. We enjoy them with summer BBQs for sure, but also have been known to make a huge pot around the holidays to go with baked ham. Basically, we love this recipe!
Baked beans are a classic recipe and are so easy to make yourself, plus you get to customize the flavors to best suit your tastes. Make them vegetarian or even vegan, omit the mustard if allergic to mustard seeds, or add extra bacon if you are into it. The options are endless!
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
How to Make Easy Baked Beans
Making these baked beans is a piece of cake! (piece of beans?) Simply place everything in the pot, give it a good mix, and give it a stir every 5 minutes or so to keep things from browning too quickly on the bottom.
This recipe comes together in about 5 minutes and then simmers on the stove top for 40-45 minutes, depending on how much water you added and how thick you like your beans to be. I like my beans to be thick so I tend to let mine simmer for a good 45-50 minutes.
Variations for Baked Beans
Allergic to Mustard seeds, you can omit this ingredient and have no difference in the final product! These beans taste just as delicious.
Avoiding nightshades, you don’t have to use the tomato paste and can either swap out for a nightshade free sauce (you can check out my nightshade free sauce here!) or omit the ingredient entirely. If not using tomato paste at all, I would increase the meat and molasses by 50%.
Allergic to Soy, swap out the soy sauce for one that you can use. Coconut amino acids, soy sauce alternatives, or omitting the ingredient are all great and simple swaps.
Vegetarian / Vegan – To make this a vegetarian and vegan friendly dish, simply omit the meat! If you want to give a bit of that umami flavor to your beans, consider adding a few chopped shiitake mushrooms about halfway through cooking. You can also add things like chopped red bell peppers.
Spicy– Add some kick to your baked beans with the addition of peppers. Fresh red and green bell peppers can be added. You can also add some cayenne pepper and/or chipotle peppers for a rich smoky spice.
Smoky– Add about ½ tsp liquid smoke to the recipe to get a rich smoky flavor.
Slow Cooker– While my recipe is made stove top, you can for sure make these in a slow cooker! Add all the ingredients same as the recipe is written and cook on low for 6 hours or high for 3-4 hours.
Different Meats- Try making these beans with different meats. Ham, ham hocks, bacon, sausages, chorizo, or sliced lunch meat ham all taste amazing in this dish.
Storage for Baked Beans
You can make these beans ahead of time if you are making them for a potluck or holiday party. They keep well in the fridge for about a week when stored in an airtight container.
Want more Summer Recipes?
- 48 oz Northern Beans, drained and rinsed
- 5 tbsp brown sugar
- 2 tbsp tomato paste
- ½ tsp mustard powder
- 1 tbsp molasses
- ½ tbsp soy sauce
- ¼ tsp garlic powder
- ½ tsp onion powder
- ½ cup ham (optional) see variations in notes
- water to cover
- Add your beans to a large cooking pot. Cover beans with water by ½ inch of water. Add remaining ingredients to the pot and give a good mix. Bring to a boil. Reduce heat to medium-low and let simmer for 45 minutes, giving it a stir every 5 minutes or so. Can cook shorter if you desire more saucy beans or can cook longer if you desire more thick beans. Let rest for 5 minutes before serving. Enjoy!