This post may contain affiliate links. Please read our disclosure policy.
When you’re in the mood for something comforting yet uncomplicated, this single serving baked beans recipe is your go-to. It’s not just a side dish; it can be the main event! Made with pantry staples like canned beans, ketchup, and a mix of spices, you’ll have a hearty, flavorful dish that’s both filling and rich in fiber and protein. And the best part? You can whip it up in minutes!
Baked beans are a fantastic side dish, elevating meals with their rich taste. Pair them with succulent Pork Tenderloin, a seasoned Baked Pork Chop, smoky BBQ Ribs, or warm, crusty French Bread for a satisfying meal.
Why You’ll Love This Baked Beans Recipe
- Easy to Make: You likely already have the ingredients in your pantry.
- Quick to Prepare: This dish comes together in no time.
- Versatility: It works as a standalone meal or as a complementary side dish.
- Customizable: You can easily adjust spices and additional ingredients to suit your taste.
- Nutrient-Rich: The beans provide a healthy dose of protein and fiber.
What Are Baked Beans?
Baked beans are a dish of beans that have been baked in a sauce. The sauce typically includes molasses, ketchup, brown sugar, and spices. Baked beans are often served as a side dish, but they can also be eaten on their own.
RELATED: Simple Canned Bean Recipes
Ingredient Notes And Substitutions
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Canned Cannellini or Great Northern Beans: These beans are chosen for their creamy texture and ability to absorb surrounding flavors. You can substitute them with navy beans or kidney beans. If you have extra beans, use them in White Bean Soup and Slow Cooker White Chicken Chili.
- Bacon: It adds a rich, smoky flavor to the dish. For a vegetarian version, omit the bacon and use smoked paprika to infuse a similar smoky essence. If you have a few strips of bacon leftover, consider using them in Bacon, Egg and Cheese Cup, Cobb Salad, or Zuppa Toscana.
- Olive Oil: It’s used for sautéing the onions and garlic, and it adds a layer of richness. You can also use other oils like canola or avocado oil.
- Onions and Garlic: They are the base for many savory dishes, providing a depth of flavor. If you’re out of fresh onions or garlic, 1/8 of a teaspoon of onion or garlic powder can serve as a replacement.
- Ketchup: It provides a sweet and tangy base for the sauce. Tomato sauce or paste can be used as a substitute, but you might need to adjust the other seasonings to balance the flavor.
- Apple Cider Vinegar: It brings tanginess to balance the sweetness of the dish. White vinegar or lemon juice can also be used.
- Molasses: It gives the baked beans a robust, sweet, and somewhat smoky flavor. You can replace it with brown sugar, honey, or maple syrup, but note that the flavor will slightly change. We use molasses in many of our recipes like Molasses Cookies and Mini Meatloaf.
- Dry Mustard: This adds a bit of heat and tanginess. Mustard powder can be replaced by prepared mustard.
- Worcestershire Sauce: This fermented condiment adds umami and depth to the dish. Soy sauce or tamari can be used as a substitute.
- Curry Powder: It brings a warm, aromatic flavor. Feel free to omit if you’re not a fan, or replace it with chili powder for a different flavor profile.
- Brown Sugar: It enhances the sweetness of the sauce. If you want to avoid refined sugar, try using honey or maple syrup as natural sweeteners. If you don’t have any, consider making a small batch of brown sugar to use in this recipe.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
The beauty of this baked beans recipe lies in its versatility. You can easily switch things up to better align with your personal taste or dietary needs. Here are some flavorful twists to try:
- Vegan-Friendly: Skip any animal products by using a plant-based bacon alternative. You can also add a touch of liquid smoke for that classic smoky flavor.
- Spiced Up: If you’re a fan of heat, consider adding a chopped jalapeño or a dash of cayenne pepper to the mix. The spicy kick will contrast beautifully with the sweetness of the beans.
- Southwestern Flair: Incorporate some corn, chopped bell peppers, and a dash of chili powder to give your baked beans a Southwestern spin.
- Herb-Infused: Fresh herbs like rosemary, thyme, or sage can add an earthy dimension to your baked beans. Simply chop up your chosen herb and add it to the pot along with the onions and garlic.
So whether you’re catering to a specific diet or simply in the mood for something a little different, there’s a baked bean variation that’s just right for you.
How To Make Baked Beans
These step-by-step photos and instructions help you visualize how to make a small batch of baked beans. See the recipe box below for ingredient amounts and full recipe instructions.
- Start by cooking a slice of bacon in a small saucepan. Remove the bacon from the pan and transfer to a paper towel-lined plate to drain. Cook the onions and garlic in the little bit of bacon grease remaining in the pan.
- Stir in the can of rinsed and drained beans. Add in the ketchup, vinegar, molasses, dry mustard, worcestershire sauce, curry powder, brown sugar, and the crumbled cooked bacon; stir well to make sure all of the ingredients are mixed well together.
- Transfer the beans to a small baking dish. I use a dish that is approximately 5-inches x 5-inches and has an area of 25 inches. You don’t have to use a dish that is exactly this size but I suggest using a dish of similar size. Keep in mind, if you use a dish that is quite a bit larger than the one recommended, the beans will cook faster so you will need to reduce the cooking time by about 10 minutes or so. This is because the area of the dish is larger and the food will cook quicker. If you use a smaller dish, you’ll need to cook the beans for about 10 minutes longer. Also, if you choose a smaller dish, make sure it’s big enough so that the beans and sauce don’t overflow as they are being heated in the oven.
- Bake the beans in a 350 degree (177 degrees C) preheated oven for 30 minutes.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your baked beans turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Reduce Sodium with a Bean Rinse: Thoroughly drain and rinse the canned beans before use. This step not only improves the texture but also helps lower the sodium content of the dish.
- Unlock Rich Flavors by Caramelizing Onions and Garlic: Before adding them to your baked beans, sauté your onions and garlic until they take on a caramelized, golden-brown hue. This will elevate the overall flavor profile.
- Customize Sweetness and Tang: Feel free to adjust the levels of sweetness or tanginess in your baked beans by modifying the quantities of brown sugar or apple cider vinegar. This gives you full control over the dish’s flavor balance.
Frequently Asked Questions
Yes, you can make your baked beans entirely on the stove. Follow the recipe steps as usual but instead of transferring the mixture to a baking dish, leave it in the pot. Cover and let it simmer on low heat for about 30 minutes, stirring occasionally until you achieve your preferred consistency.
For this method, a 1.5-quart slow cooker is recommended.
Sauté the bacon, onions, and garlic on the stove as per the initial recipe steps, then transfer them to the slow cooker.
Add the remaining ingredients along with 1/4 cup of water.
Cook on LOW for 3-4 hours. Be cautious as slow cooker temperatures can vary; check periodically to prevent burning.
Absolutely. Store the cooked beans in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a freezer-safe container for up to 3 months. To serve, thaw overnight in the fridge and reheat in the oven at 350°F for about 20 minutes.
Yes, you can, but you’ll need to soak and pre-cook them first. This will lengthen the overall preparation time.
For a single serving, a 5×5-inch dish with a base area of 25 square inches works well.
Definitely! To make more servings, just double the ingredient quantities. Use either two 5×5-inch dishes, one 6.5-inch square dish, or one 6×8-inch dish for baking.
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:
I use a 2-quart saucepan when I make this small batch of baked beans. For best results use a pot of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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 1/2 teaspoon 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 oven to 350°F (177°C) and set rack to middle rack position.
- Heat olive oil in a 2-quart saucepan over medium heat. Add bacon and cook until crisp; remove bacon and set aside to drain on a paper towel-lined plate.
- Add chopped onions to the pan and cook for 3 minutes, stirring occasionally. Add garlic and cook for 30 seconds more.
- Stir in the beans and the remaining ingredients. Reduce heat to low and cook, stirring occasionally for 1 to 2 minutes, until mixture is heated through and beginning to simmer. Crumble the cooked bacon and stir the bacon pieces into the bean mixture.
- Lightly grease a 5-inch baking dish (or use an oven-safe dish of similar size) with 1/2 teaspoon of olive oil. Pour beans and sauce into the prepared baking dish.
- Bake uncovered for 30 minutes.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your baked beans turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Reduce Sodium with a Bean Rinse: Thoroughly drain and rinse the canned beans before use. This step not only improves the texture but also helps lower the sodium content of the dish.
- Unlock Rich Flavors by Caramelizing Onions and Garlic: Before adding them to your baked beans, sauté your onions and garlic until they take on a caramelized, golden-brown hue. This will elevate the overall flavor profile.
- Customize Sweetness and Tang: Feel free to adjust the levels of sweetness or tanginess in your baked beans by modifying the quantities of brown su
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.
I haven’t baked them yet, but so far they seem delicious. I really hate saying I made changes, but I used a can of organic tri-color beans with some extra small white beans I had frozen. I had 2 small mini red peppers that needed using, added those along with 2 quartered Campari tomatoes I needed to also use. I almost doubled the sauce since I used extra beans. Can’t wait to pop them in the oven later.
Easy and great, old fashioned taste! The only think I would change and double the sauce ingredients. Just a little bit dry.
I made these for supper Saturday night 1-14-2023 using Great Northern beans and cooked them in the crockpot. I liked them better in the crockpot than when I made them the first time which I used cannellie beans using the stove top and oven method even though it was sharter in cook time. The flavors of the spices seemed to come together better in the crockpot. I will make them again and the next time I was thinking of using BBQ Sauce rather than ketchup for different flavor.
I have them in the oven right now. The sauce is soooooooo good! My family doesn’t usually like baked beans. I had them taste the sauce before I put them in…well let’s just say I think I am going to have to triple this batch! Absolutely the best I’ve tasted. I did leave out the bacon.
Perfect serving size for my husband and me. I served it with hotdogs. Great flavor. I didn’t have an onion on hand so I used about a tsp of dried minced onion. I used maple syrup instead of molasses. Will make again!
These are my favorite baked beans! I generally omit the oil and bacon and the recipe is stellar with or without them. The curry powder addition surprised me but it really sets this recipe apart. Thank you for such great recipes.
I added some cooked Impossible Burger crumbles, and it made a satisfying main dish. These were delicious beans.
I made this recipe with canned red beans yesterday, doubling it, and it was absolutely delicious. So easy with so much flavor! I started it on the stovetop in a small Dutch oven, and I left it in the Dutch oven (covered) when I put it in the oven, rather than transferring it to another dish. Thank you so much for this recipe.
I’m so happy you enjoyed the baked beans. Thank you so much for your feedback.
This sounds great!
Just want to express that I’m so glad to have found your site.
When my husband was still alive, we lived for a while in England.
A good friend there, broke up with her then boyfriend and we bought her a cookbook called “Cooking For One”.
I can’t find it published here.
I should have bought a copy for myself.
I never realized how tricky it is to shop, store, and cook for just myself!
I’m looking forward to getting back to culinary exploration.
Thank you.
Marcia
Hi Marcia,
I’m so glad you found our site and hope you find many new recipes to try. Please let us know if you find any favorites.
Joanie
I’ll try this on the long weekend. Thanks for producing recipes for ‘One’ I have liked them all
I’m so happy you are enjoying the recipes. Thank you for taking the time to let me know.
I haven’t tried it yet but I wanted to say how much I enjoy your site. One helpful hint. I wanted to include some of your addition comments, in my printing. Such as the what to serve with, and way to use leftovers .
Also a tip. Walmart has a can of beans called “Organic Tri-Color Beans” which include, Kidney, Pinto, and Black Beans. This saves me from buying and then refrigerating the leftovers from the 3 cans. Very Handy & a lot less expensive then buying all 3 cans.
I’m so glad you are enjoying the recipes and what a great tip about the beans! Thank you.