I thought I had a recipe to post for baked beans. Turns out I don’t…BECAUSE YOU DON’T BAKE THEM! All of the cooking is done on the stove top.
“Gee thanks stovetop, you’re the best.”
Don’t get me wrong, I’m still a firm believer of baking beans. You just don’t get the complex flavors and the texture by simmering beans on the stovetop versus baking them for a few hours. Plus, there’s no bacon in this recipe!
What the heck is my problem?
Well when I put this recipe together, I wanted to try to eliminate ingredients that may not be there for you to grab immediately. We generally don’t keep bacon in the house. It’s expensive, a mess to cook and honestly, I think the quality of bacon (at least around here) has dwindled in the years of my life. It saddens me to say this because I loooooooove bacon. It’s just not worth it to me.
All of that being said, some bacon in these stovetop baked beans would really take them over the top with flavor. I would dice it, cook it in your pan until you have a good bit of grease in there, then add your veggies and continue as normal.
I wanted a quick recipe for baked beans for a number of reasons. Number one being: it’s summer time right now and summer just ain’t itself unless there’s baked beans involved. Number two: I usually don’t cook with dried beans. Granted, there are a few specific dishes that I like to make with dried. On the whole however, I stick with canned. I just can’t justify soaking and cooking for hours. Plus, I’ve got hungry little mouths to feed over here.
What’s easier than sautéing a couple of veggie, throwing in some sauces and seasoning, pouring in a can of beans, and the cooking for 10 minutes or so?
Ok so maybe a can of baked beans cooks faster, but this recipe is your creation! You decide what it tastes like. You could add bacon, maple syrup, beer, or anything else you can think of. That’s the beauty of building dishes like this one from the ground up.
***Let me throw a little disclaimer in here. You may need a little more or a little less of each ingredient. That is going to depend on a few things: First the kind of ketchup, mustard, and molasses that you’re using may be a little stronger or have a weaker flavor than what mine did. Second, your taste and how you like your baked beans to taste will determine the amounts as well. If you like your beans sweeter, then you’ll have more brown sugar, if you like them with more tomato flavor, then you’ll add more ketchup. More vinegar-y and tangy, more mustard or more Worcestershire. You get the idea.
The point is that you can make them how you want, I just want to provide the foundation for you to build off of. Baked beans are fairly forgiving as far as adding new ingredients, so feel free to play around. That’s what I do. I urge you to try different things like liquid smoke, jalapenos or anything you think will contribute flavors that you enjoy.***
I made these stovetop baked beans with some black bean burgers and fries. What a perfect combo. I have a recipe for some killer oven French fries that are super crispy that I’ve added to the blog. Get to that recipe HERE. I also have a post outlining the black bean burgers, which I got from America’s Test Kitchen. Find that post HERE.
- 3/4 cup diced onion
- 1/2 cup diced green pepper
- 2 15oz cans of pork n’ beans
- 1/4-1/3 cup of ketchup
- 1/8-1/4 cup of mustard
- 2 tsp of Worcestershire Sauce
- 1 tbsp of light brown sugar
- 2 tsp of molasses
- Heat enough vegetable or olive oil to coat the bottom of a medium sauce pan over medium heat until shimmering.
- Add onions, green pepper and 1/2 tsp salt. Saute until soft and onions are translucent about 5 minutes.
- Add in the beans, ketchup, mustard, Worcestershire, brown sugar and molasses. Stir to combine.
- Heat until the beans begin to bubble, then reduce the heat to medium and continue to simmer for 15 minutes.
- Taste the beans, and adjust ingredients to preference. If adding ingredients, allow to simmer for another 5 minutes.
- Serve with fresh minced onion.