Craving that deep, smoky, sweet flavour of classic baked beans but don’t have hours to spare? Meet your new favourite weeknight comfort food! These Stovetop “Baked” Beans deliver all the rich, saucy goodness of the oven-baked version, but come together in just about an hour. We use the humble yet mighty pinto bean—named for its beautiful “painted” appearance—to create a dish that’s not only incredibly delicious but also a powerhouse of nutrition. Get ready for a pot of pure, hearty satisfaction!
Ingredients
• Makes 5 cups / 1.25 L
• 1 tablespoon / 15 mL coconut or olive oil
• 1 medium onion, diced
• 5 cups / 1.25 L cooked pinto beans
• 1 1/2 cups / 375 mL water
• 1/4 cup / 60 mL apple cider vinegar
• 1/4 cup / 60 mL maple syrup or brown sugar
• 2 teaspoons / 10 mL dried dill
• 2 teaspoons / 10 mL Dijon mustard
• 1 teaspoon / 5 mL salt
• 1/2 teaspoon / 2 mL black pepper
• 1/4 teaspoon / 1 mL ground cloves
Instructions
1. Heat the oil in a large skillet or pot over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent.
2. Add the cooked pinto beans, water, apple cider vinegar, maple syrup, dill, Dijon mustard, salt, pepper, and ground cloves to the pot. Stir everything together until well combined.
3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 to 60 minutes, stirring occasionally. The beans are ready when the liquid has thickened into a rich, well-bodied sauce.
Nutritional Information
• Nutritional Highlights
• Per 1 cup / 250 mL serving
• Calories: 367
• Protein: 20 g
• Fat: 6 g
• Carbohydrates: 60 g
• Dietary Fibre: 17 g
• Iron: 5 mg
• Potassium: 913 mg
• This dish is an excellent source of plant-based protein and dietary fibre, with 22% of calories from protein, 14% from fat, and 64% from carbohydrates.
Pro Tips
• For a smokier flavour, add 1/2 teaspoon of smoked paprika or a drop of liquid smoke along with the other spices.
• These beans taste even better the next day! Store them in an airtight container in the refrigerator for up to 5 days. They also freeze wonderfully.
• If the sauce is too thin, uncover the pot for the last 10-15 minutes of cooking to allow it to reduce. If it gets too thick, simply stir in a splash of water.
• While pinto beans are classic, this recipe also works beautifully with navy, cannellini, or even black beans.
FAQ
Q: Are these stovetop baked beans a good source of plant-based protein
A: Absolutely! This recipe is a protein powerhouse, with each one-cup serving providing 20 grams of plant-based protein, primarily from the nutritious pinto beans. It’s an excellent way to meet your protein needs on a vegetarian diet.
Q: Is this baked beans recipe vegan
A: Yes, this recipe is easily made vegan. Simply ensure you use maple syrup instead of brown sugar (as some brown sugars are processed with bone char) and opt for coconut or olive oil for sautéing. The recipe is naturally dairy-free and egg-free.
Q: Can I use a different type of bean for this recipe
A: Yes, this recipe is very versatile. While pinto beans are classic, you can easily substitute them with an equal amount of navy, cannellini, great northern, or even black beans. The cooking time will be the same.
Q: How can I store these vegetarian baked beans
A: These beans are perfect for meal prep! Store them in an airtight container in the refrigerator for up to 5 days—the flavour actually deepens overnight. They also freeze beautifully for up to 3 months. Just thaw and reheat for a quick and hearty meal.
