Stovetop Baked Beans

No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!

overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.

We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.

Here’s what you’ll need to make stovetop baked beans:

Olive Oil: Helps cook the onions without burning them.
Salt: Enhances the natural flavor of the onions.
Smoked Paprika: Adds a touch of smokiness.
Onion: Add texture and sweetness to the beans.
Pinto Beans: While Navy beans are the more traditional choice, we used pinto beans because we always have them on hand. They have a great creamy texture and earthy flavor.
Dijon Mustard: Adds a bit of spicy tanginess to the sauce.
Ketchup: Adds sweetness, acidity, and umami flavor to the sauce.
Worcestershire Sauce: Enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are vegan.
Apple Cider Vinegar: Enhances the tanginess of the sauce. White vinegar also works well.
Brown Sugar: Adds a touch of molasses-y sweetness.
Water: Prevents the beans from drying out as they simmer.

What Else Can I Add?

If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.

Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!

Serving Suggestions

These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.

These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!

Author: Jess – Budget Bytes

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1 Tbsp olive oil ($0.19)
1 tsp smoked paprika ($0.16)
1 tsp salt ($0.05)
1/2 onion, diced small ($0.47)
2 15-oz. cans pinto beans, drained ($1.72)
1/2 Tbsp Dijon mustard ($0.03)
1/4 cup ketchup ($0.12)
2 dashes Worcestershire sauce ($0.02)
1 tsp apple cider vinegar ($0.01)
1/4 cup packed brown sugar ($0.17)
1 cup water, plus more if needed ($0.00)

Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
Stir to combine and cook on medium heat for 4-5 minutes.
Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

See how we calculate recipe costs here.

Serving: 12cupCalories: 188kcalCarbohydrates: 34gProtein: 7gFat: 3gSodium: 881mgFiber: 7g

Read our full nutrition disclaimer here.

stirring a pot of stovetop baked beans with a wooden spoon.

how to make Stovetop Baked Beans – step by step photos

Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.

beans, brown sugar, ketchup, and mustard added to a pot with sautéed onions.

To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.