Sweet and savory baked beans made with just 1 can of beans. This simple small batch recipe delivers the best tasting beans and they bake in just 30 minutes!
A small batch of baked beans has been requested by our readers for quite some time and today we’re finally sharing our “semi-homemade” baked beans recipe. These beans are some of the best tasting beans I’ve had in a very long time. They’re filled with flavor and very easy to make.
Baked beans are a popular warm-weather picnic or potluck staple. They go well with just about anything you’re grilling or serving up. From hot dogs and burgers to steak or chicken, baked beans make the ideal side dish. Frankly, I think I could eat a big bowl of sweet and tangy baked beans as a meal, but I’m just a superfan.
This small batch baked beans recipe can be made with most types of canned beans. My favorite kind to use are Cannellini beans, also called White Kidney beans. I’ve also used Great Northern beans. I prefer using canned beans over dry beans because they’re more convenient. If you’re cooking for one, you’ll find that keeping cans of beans in the pantry can help you put together a healthy meal quickly and easily.
I think you’ll love the flavors found in this semi-homemade recipe. The beans have the perfect balance of savory and sweet. They’re cooked in a smoky, sweet, velvety sauce with just 30 minutes of baking time.
See recipe box below for ingredient amounts and full recipe instructions.
- olive oil
- chopped onions
- 1 can Cannellini or Great Northern beans
- apple cider vinegar
- dry mustard
- worcestershire sauce
- curry powder
- brown sugar
See below for ways to use leftover ingredients.
Variations Of This Recipe
- I love using bacon in my baked beans recipe but you can leave it out of your version if you want. I cook the bacon, remove the bacon from the pot and then sauté the chopped onions and garlic in the bacon grease. Bacon adds such a wonderful flavor to the beans. If you want to skip the bacon and make this dish vegetarian-friendly, cook the vegetables in about a teaspoon of olive oil instead.
- I keep apple cider vinegar in my pantry all the time, I use it to clean fresh produce. If you don’t have any, use white or red wine vinegar instead.
- If you don’t have molasses, you can substitute with maple syrup.
- You can use either light or dark brown sugar.
- For a deeper flavor, use BBQ sauce instead of ketchup.
How To Make Baked Beans
- 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.
Stove Top Baked Beans
Instead of baking the beans, you can also cook them on the stove. Follow all of the steps in the recipe, instead of transferring the beans to a baking dish, leave them in the pot. Over a low heat, cover, and simmer the beans for 30 minutes, stirring occasionally until they reach the desired consistency.
Can I Make These Baked Beans In A Crockpot?
Yes, you can! I suggest using a 1.5 quart slow cooker.
- Cook the bacon, onions, and garlic on the stove first (steps 2 and 3 in the recipe box). Add them to the base of the slow cooker.
- Add the remaining ingredients and stir in 1/4-cup of water.
- Cook on LOW for 3-4 hours. Keep in mind that every slow cooker is a little different, so keep an eye on the beans so they don’t burn.
Can I Make These Beans Ahead Of Time?
Yes. Keep them refrigerated in an airtight container and eat within 1 week.
You can freeze baked beans by letting the beans cool completely, then store in a freezer-safe, airtight container for up to 3 months.
Thaw overnight in the refrigerator, then reheat in the oven at 350 degrees F for 20 minutes or until hot.
Can This Recipe Be Doubled?
Yes, double all of the ingredients and cook at the same temperature as called for in the recipe. Be sure to use a deeper baking dish and you might need to cook the beans for 10-15 minutes longer.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this baked beans recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Bacon: Twice Baked Potato, Potato Soup, Pasta Carbonara
- Onions: Beef Tacos, Chicken Fricassee, Baked Stuffed Fish
- Ketchup: Sesame Chicken, Crockpot Mini Meatloaf
- Vinegar: Pork Stir Fry, Potato Salad, Unstuffed Cabbage Rolls
- Molasses: Soft Ginger Cookies, Sloppy Joe, Gingerbread
- Dry mustard: Macaroni and Cheese, Salisbury Steak
- Worcestershire sauce: Crawfish Étouffée, Mini Meatloaf, Beef Stroganoff
- Curry powder: Chickpea Curry, Butternut Squash Soup, Fish Tacos
- Brown sugar: Bananas Foster, Pineapple Upside Down Cake, Apple Muffin
What To Serve With Baked Beans
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- 1 teaspoon olive oil , plus 1/2 teaspoon for greasing the baking dish.
- 1 slice bacon
- 1/2 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
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon curry powder
- 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.
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.
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