Quick & Easy Baked Beans Everyone Can Enjoy

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! “I was really craving baked beans, but wanted to make my own to have control over the ingredients.

This recipe is spot on for a baked beans recipe, and so delicious! The flavors were balanced and this recipe cost me less than buying baked beans off the shelf since I already had the ingredients on-hand.”

sally 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.

Nutrition Information

how to make Stovetop Baked Beans step-by-step photos

Sauté the onion: Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and ½ diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft. Make the sauce: Add 2 15-oz. cans drained pinto beans, ½ Tbsp Dijon mustard, ¼ cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and ¼ cup brown sugar to the pot.

Stir to combine and cook on medium heat for 4-5 minutes. Simmer: Add 1 cup water, as needed, until beans are just covered.

Simmer on medium heat for 5-7 minutes until completely warmed through. These quick and easy stovetop baked beans will be the hero of your next BBQ!

What Else Can I Add? If you’re feeling fancy, you can cook up a few slices of air fryer bacon or some diced pancetta for a meatier flavor!

Leftover baked ham (diced small) would also work and be a good way to use up what’s already in your fridge. Want more texture? Dice some bell pepper or celery up small and sauté it with the onions!

Just keep in mind any additions will change the flavor slightly, but that’s what makes it so versatile. Taste and adjust as you go!

Top Tip

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. Add them next to a classic BLT sandwich for a fun summer lunch. Grilled veggies are also a great match (grilled zucchini is one of my go-tos).

And if you’re building a full picnic spread, don’t forget a crunchy coleslaw or even a scoop of ditalini pesto pasta salad for something a little unexpected but totally delicious.

Storage & Reheating

Let any leftovers cool and keep them in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave or on the stovetop until reheated through.

This recipe can also be frozen, but the beans will likely become softer after thawing. Freeze in freezer-safe containers or bags for up to 6 months.

Let them defrost in the fridge before reheating.