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This baked beans for one is a small batch version of classic homemade baked beans, made with canned beans and a rich, smoky sauce.
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“These are my favorite baked beans!…”
– Denise
Why This Is My Favorite Baked Beans Recipe
It starts with canned beans, which saves a lot of prep time, and the sauce is made with ingredients I almost always have on hand. Bacon, molasses, brown sugar, ketchup, and a few spices.
About 15 minutes on the stovetop and 30 minutes in the oven. The sauce thickens as it bakes and the bacon and molasses give it a rich, homemade flavor that is hard to beat.
This is one of those recipes I come back to again and again.
Baked beans make a good side dish alongside a small pork tenderloin, a baked pork chop, BBQ ribs for one, or warm homemade French bread.
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: Either works well here. Navy or kidney beans are good substitutes. Leftover beans can be used in white bean soup for one and small slow cooker white chicken chili.
- Bacon: Gives the sauce its smoky depth. For a vegetarian version, leave it out and add a pinch of smoked paprika instead. Leftover bacon works well in a bacon, egg and cheese cup, small cobb salad, or single serve zuppa toscana.
- Olive Oil: Used to cook the onions and garlic. Canola or avocado oil work fine too.
- Onions and Garlic: Both go into the pan first and form the base of the sauce. If you don’t have fresh, substitute with 1/8 teaspoon each of onion and garlic powder.
- Ketchup: Adds a sweet, tangy base to the sauce. Tomato sauce or paste can be used but you may need to adjust the other seasonings.
- Apple Cider Vinegar: Adds a little tartness that balances the sweetness. White vinegar or lemon juice also work.
- Molasses: This is what gives the sauce its depth and richness. Brown sugar, honey, or maple syrup can be substituted but the flavor will be different. Leftover molasses is good in small batch molasses cookies and a small meatloaf.
- Dry Mustard: Adds a little heat and sharpness to the sauce. Prepared mustard works as a substitute.
- Worcestershire Sauce: Adds a savory, slightly tangy note. Soy sauce or tamari are good substitutes.
- Curry Powder: A small amount adds warmth without making the dish taste like curry. Leave it out or swap it for chili powder if you prefer.
- Brown Sugar: Balances the vinegar and adds sweetness. Honey or maple syrup work as substitutes.
Recipe Variations
This baked beans recipe is easy to make your own.
Vegan Baked Beans: Leave out the bacon and Worcestershire sauce. Add a drop of liquid smoke or a pinch of smoked paprika to keep the smoky flavor.
Spicy Baked Beans: Stir in chopped jalapeño, a pinch of cayenne, or a splash of hot sauce before baking.
BBQ Baked Beans: Replace some of the ketchup with homemade barbecue sauce and add a pinch of smoked paprika.
Southwestern Baked Beans: Mix in corn, black beans, bell peppers, and a dash of chili powder or cumin.
How To Make Baked Beans
These photos and instructions show how to make baked beans for one. For ingredient amounts and full details, see the recipe card below.
- Cook the Bacon: Cook the bacon in a small saucepan over medium heat until crisp. Move it to a paper towel-lined plate and leave a little bacon grease in the pan.
- Cook the Onions and Garlic: Add the onions to the pan and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
- Add the Beans and Sauce: Stir in the beans, ketchup, molasses, vinegar, Worcestershire sauce, brown sugar, dry mustard, and curry powder. Reduce the heat and simmer for 1 to 2 minutes. Crumble the bacon and stir it in.
- Transfer to Baking Dish: Lightly grease a 5×5-inch baking dish with olive oil and pour in the bean mixture. If using a larger dish, reduce the bake time by about 10 minutes. If using a smaller dish, increase the bake time by about 10 minutes.
- Bake: Bake uncovered at 350°F for 30 minutes until the sauce is bubbly and thick.
Other Cooking Methods
Stovetop: Skip the oven and make the entire recipe in the saucepan. Cover and simmer on low heat for about 30 minutes, stirring occasionally, until the sauce thickens.
Slow Cooker: Cook the bacon, onions, and garlic on the stovetop first, then transfer everything to a 1.5-quart slow cooker. Add 1/4 cup of water and cook on LOW for 3 to 4 hours. Check it occasionally to make sure the sauce isn’t burning around the edges.
Expert Tips
Read through the recipe first. Go through the ingredient notes and process photos before you start.
Rinse the beans. Drain and rinse the canned beans before using. It removes excess sodium and keeps the sauce from getting too salty.
Don’t rush the onions and garlic. Cook them until golden brown before adding anything else. The extra few minutes are worth it.
Taste and adjust before baking. Add a little more brown sugar if you want it sweeter or a splash more apple cider vinegar if you want more tang.
Frequently Asked Questions
Cannellini, Great Northern, and navy beans all work well. They hold their shape during cooking and absorb the sauce without falling apart. Kidney beans are a good substitute if that’s what you have.
Yes. Leave out the bacon and add a pinch of smoked paprika or a drop of liquid smoke to keep the smoky flavor.
This single serving recipe bakes at 350°F for 30 minutes. On the stovetop, simmer on low for about 30 minutes until the sauce thickens.
Yes. Soak the dried beans overnight and cook them until tender before starting the recipe. This adds significant 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.
- Heat olive oil in a 2-quart saucepan over medium heat. Add the bacon and cook until crisp. Move it to a paper towel-lined plate.
- Add the onions to the pan and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
- Stir in the beans, ketchup, molasses, vinegar, Worcestershire sauce, brown sugar, dry mustard, and curry powder. Reduce the heat and simmer for 1 to 2 minutes. Crumble the bacon and stir it in.
- Lightly grease a 5-inch baking dish with 1/2 teaspoon olive oil and pour in the bean mixture.
- Bake uncovered for 30 minutes until the sauce is bubbly and thick.
Notes
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 baked these beans using a jar of canning beans my friend had given to me, and other than my heavy hand with the apple cider vinegar, they were delicious!! I air fried a couple of hot dogs to go with the beans, and it was a perfect comfort meal! The only thing missing was brown bread, but that’s a recipe to make for another day.😉 Another superb recipe, Joanie!! 😁👍
So glad you enjoyed them!
Far better than any canned baked beans regardless of brand. I had accumulated several cans of pinto beans and went looking for a recipe for them. No matter what you have Joanie can give you a recipe to make it wonderful. I followed the instructions but instead of baking I use my one and a half court Crock-Pot. Also used blackstrap molasses. Like so many of your recipes this is going to be my go-to for baked beans from here on out. So simple but delicious. Thank you
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.
I’m glad you enjoyed the flavor, though I’m 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.