Easy Baked Beans

5 from 1 reviews


4 Tablespoons olive oil

2 garlic cloves, chopped

2 small onions, chopped

1 15 oz can baked beans (I use vegetarian baked beans but you can use regular)

1 15 oz can black beans

1 15 oz can white beans

1 15 oz can kidney beans

1 ⅓ cup water

2 Tablespoons dark brown sugar

¼ cup cider vinegar

1 teaspoon salt

½ teaspoon freshly ground pepper

3 Tablespoons molasses

1 teaspoon dry mustard ( or 1 tablespoon dijon mustard)

½ cup tomato puree (or ketchup)


  1. Preheat oven to 350 F.
  2. Chop the onion and garlic. Add olive oil to a dutch oven placed over medium heat. Add the chopped onion and garlic to the pan and sauteé for 5-7 minutes. 
  3. While the garlic and onion are cooking, gather together the rest of the ingredients. 
  4. Drain and rinse the beans.
  5. Add all the ingredients to the pan and bring to a boil over medium high heat. Once the mixture comes to a boil, turn off the heat under the beans.
  6. Place a lid on the pan and put them in a 350 F oven for 1 ½ hours. Stir twice during the hour and a half.
  7. Carefully remove the pot from the oven. Take the lid off and allow the beans to cool for a bit before serving.
  8. Allow to cool and store the leftovers covered in the refrigerator. 



These also freeze well if you want to make a double batch.