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This easy single serving baked beans recipe uses canned beans simmered in a homemade sweet and smoky sauce, then baked until thick and flavorful. It’s the perfect way to enjoy classic baked beans in a small batch portion.
Featured Comment
“These are my favorite baked beans!…”
– Denise
Why You’ll Love This Recipe
- Simple Ingredients: Pantry staples like canned beans, ketchup, and brown sugar.
- Easy Baked Beans Recipe: Quick prep, then the oven does the work.
- Sweet and Smoky Flavor: Molasses, bacon, and spices create classic homemade baked beans.
- Perfect Side Dish or Main: Serve with beef, chicken, or fish, or enjoy a bowl on its own.
- Customizable: Adjust spice, sweetness, or tang to your taste.
The smell of these baked beans bubbling in the oven always makes me excited to sit down and eat.
The sweet and smoky sauce clings to the tender beans, and the flavors get even richer as they bake together. It reminds me of the kind of homemade food that feels both satisfying and special, and I think you’ll enjoy making it just as much as I do.
Baked beans make a flavorful side dish. Serve them with a small pork tenderloin, a baked pork chop, BBQ ribs for one, or warm homemade French bread for a hearty meal.
Ingredients
If you have any ingredients leftover from this small batch baked beans recipe, check out our Leftover Ingredients Recipe Finder.
- Canned Cannellini or Great Northern Beans: Creamy beans that absorb flavor well. Substitute with navy or kidney beans. Extra beans can be used in white bean soup for one and small slow cooker white chicken chili.
- Bacon: Adds rich, smoky flavor. For a vegetarian version, omit and use smoked paprika. Leftover bacon works well in a bacon, egg and cheese cup, small cobb salad, or single serve zuppa toscana.
- Olive Oil: Used for sautéing onions and garlic. Canola or avocado oil are good alternatives.
- Onions and Garlic: Build flavor in the dish. Substitute with 1/8 teaspoon onion or garlic powder if needed.
- Ketchup: Gives a sweet, tangy base. Tomato sauce or paste can be used, but adjust seasonings to balance flavor.
- Apple Cider Vinegar: Adds tanginess. White vinegar or lemon juice also work.
- Molasses: Provides robust sweetness with a hint of smokiness. Can be replaced with brown sugar, honey, or maple syrup, though flavor will change. Also used in small batch molasses cookies and a small meatloaf.
- Dry Mustard: Brings mild heat and tang. Substitute with prepared mustard if needed.
- Worcestershire Sauce: Adds savory depth. Soy sauce or tamari are good substitutes.
- Curry Powder: Lends warm, aromatic flavor. Omit if preferred, or use chili powder for a different taste.
- Brown Sugar: Enhances sweetness. Replace with honey or maple syrup, or make a small batch of brown sugar if you don’t have any.
Recipe Variations
These single serving baked beans are easy to customize, try one of these popular variations to match your taste or create a new flavor.
- Vegan Baked Beans: Omit the bacon and Worcestershire sauce. Use a plant-based bacon substitute or add a drop of liquid smoke for that classic smoky flavor.
- Spicy Baked Beans: Stir in a chopped jalapeño, a pinch of cayenne pepper, or a splash of hot sauce to balance the sweetness with heat.
- BBQ Baked Beans: Replace some of the ketchup with homemade barbecue sauce and add smoked paprika for rich, smoky barbecue flavor.
- Southwestern Baked Beans: Mix in corn, black beans, bell peppers, and a dash of chili powder or cumin for a Tex-Mex style variation.
- Herb Baked Beans: Add fresh herbs like rosemary, thyme, or sage for an earthy, aromatic flavor.
- Sweet Baked Beans: Stir in diced apples or pineapple for a naturally sweet variation found in many traditional baked beans recipes.
How To Make Baked Beans
These photos and instructions help you visualize how to make baked beans for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Bacon: In a small saucepan, cook 1 slice of bacon until crisp. Remove and place on a paper towel-lined plate. Leave a little bacon grease in the pan.
- Sauté Aromatics: Add the onions and garlic to the pan and cook until softened.
- Mix the Beans and Sauce: Stir in the drained beans, ketchup, vinegar, molasses, dry mustard, Worcestershire sauce, curry powder, brown sugar, and crumbled bacon. Mix well.
- Transfer to Baking Dish: Pour the mixture into a 5×5-inch baking dish.
- If using a larger dish, reduce the bake time by about 10 minutes.
- If using a smaller dish, increase bake time by about 10 minutes and be sure it’s deep enough to prevent overflow.
- Bake: Bake in a preheated 350°F (177°C) oven for 30 minutes, until bubbly and heated through.
Stovetop and Slow Cooker Options
Stovetop Baked Beans:
Make the recipe in a saucepan and skip the oven. Cover and simmer on low for about 30 minutes, stirring occasionally, until thickened.
Slow Cooker Baked Beans:
Use a 1.5-quart slow cooker. Sauté bacon, onions, and garlic on the stove first, then transfer to the slow cooker with the remaining ingredients and 1/4 cup water. Cook on LOW for 3–4 hours, checking to prevent burning.
Expert Tips
- Read First: Go through the full recipe, ingredient notes, and process photos before starting to ensure success.
- Rinse the Beans: Drain and rinse canned beans to reduce sodium and improve texture.
- Caramelize for Flavor: Sauté onions and garlic until golden brown for deeper, richer flavor.
- Adjust to Taste: Modify the amount of brown sugar for sweetness or apple cider vinegar for tang to suit your preference.
Frequently Asked Questions
Great Northern, cannellini, navy, or kidney beans all work well. They’re creamy and soak up the sweet and smoky sauce beautifully.
Yes. For vegetarian baked beans, omit the bacon and use liquid smoke or smoked paprika to add smoky flavor.
For a single serving, bake at 350°F (177°C) for about 30 minutes until the sauce is bubbly and thick.
Yes. Soak the beans overnight and cook them until tender before starting the recipe. This adds extra prep time compared to using canned beans.
Yes, double the ingredients and bake in either two 5×5-inch dishes, one 6.5-inch square dish, or one 6×8-inch dish.
RELATED: Simple Canned Bean Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this homestyle baked beans recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small batch baked beans recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Baked Beans For One
Equipment
Ingredients
- 1 teaspoon olive oil plus more for greasing the baking dish.
- 1 slice bacon
- ½ cup chopped onions
- 1 clove garlic -minced
- 1 (15.5-ounce) can Cannellini or Great Northern beans -rinsed and drained
- 1 tablespoon ketchup
- 1 tablespoon molasses
- ½ tablespoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- ½ teaspoon dry mustard
- ¼ teaspoon curry powder
Instructions
- Preheat the oven to 350°F (177°C) and place the rack in the center.
- In a 2-quart saucepan, heat olive oil over medium heat. Cook bacon until crisp, then transfer to a paper towel-lined plate.
- Add onions to the pan and cook for 3 minutes, stirring occasionally. Add garlic and cook for 30 seconds.
- Stir in beans, ketchup, molasses, vinegar, Worcestershire, brown sugar, dry mustard, and curry powder. Reduce heat and simmer 1–2 minutes. Stir in crumbled bacon.
- Lightly grease a 5-inch baking dish (or similar size) with 1/2 teaspoon olive oil. Pour in the bean mixture.
- Bake uncovered at 350°F (177°C) for 30 minutes, until bubbly and thickened.
Notes
-
- Read First: Go through the full recipe, ingredient notes, and process photos before starting to ensure success.
- Rinse the Beans: Drain and rinse canned beans to reduce sodium and improve texture.
- Caramelize for Flavor: Sauté onions and garlic until golden brown for deeper, richer flavor.
- Adjust to Taste: Modify the amount of brown sugar for sweetness or apple cider vinegar for tang to suit your preference.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
They were extremely dry, but very flavorful. I had leftovers way too much for one person. I will figure out what to do with them when I eat the leftovers.
Iโm glad you enjoyed the flavor, though Iโm sorry they turned out dry for you. This recipe is simmered on the stovetop, and if the heat is too high or the pot is wider than the 1-quart saucepan I use, the liquid can evaporate more quickly and leave the beans a bit dry. Next time, you might try lowering the heat slightly or adding an extra splash of water or broth if it looks like the sauce is cooking down too much.