Brown Sugar Baked Beans

An easy to mix up recipe that is the perfect side dish for summertime.

This is one of those recipes that is so simple to make but tastes like you’ve spent HOURS in the kitchen cooking these up. Which are some of my favorite recipes to make for the summer. 

It’s perfect for any parties or cookouts and is full of pantry staples of beans, brown sugar, and spices. These beans are sweet, salty, and packed full of flavor. 

Stovetop Brown Sugar Baked Beans

Yield: 5 cups of beans, about 10 1/2-cup servings

Prep Time: 10 minutes

Cook Time: 60-70 minutes

Total Time: 70-80 minutes

Equipment

• Large pot

• Mixing spoons

• Measuring cups + spoons

Ingredients

• 5 cups cannellini beans (or swap for white beans of your choice, this is 3 15oz cans) 

• 5 tablespoons brown sugar

• 2 tablespoons tomato paste

• 1 tablespoon molasses

• 1 tablespoon soy sauce 

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon chili powder 

• ½ teaspoon mustard powder 

• ½ teaspoon salt 

• 2 cups water 

Method

Cook the beans on the stove. Add all the ingredients to a large cooking pot on the stove and mix well. Bring it to a boil, reduce the heat to a simmer, and let simmer for about 60 minutes. Serve and enjoy. 

Store leftover beans in a container in the fridge for up to 5 days.

Click here to download and print a copy of this recipe!!

Beans are the most important ingredient here, naturally. Navy beans, northern beans, pinto beans, or (my favorite) cannellini beans all taste great. I typically use canned beans and if you do as well, make sure that you give them a good rinse to remove any salt from the canning process. 

This recipe is pretty forgiving and easy to customize. 

• If avoiding wheat and gluten, make sure that you use a tamari in place of the soy sauce. 

• If you are avoiding soy, you can use coconut amino acids in an equal amount. 

• If you are allergic to mustard, omit the mustard powder and add half a teaspoon of apple cider vinegar to give these beans a little tang. 

• Spicy: Add some more kick to your beans with  the addition of peppers! Start with chopping a red and green bell pepper to add to the beans in the last half hour of cooking. Add a good spoonful of cayenne pepper or chipotle pepper powder for a rich spice. Add those to taste. 

• Smoky: Add about a ½ a teaspoon of liquid smoke and use smoked paprika. 

How to Store

Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat on the stove top agin or in the microwave in a safe bowl, stirring every 30 seconds until warmed through. 

Make in a Slow Cooker 

You can totally make these in a slow cooker as well! Add all the ingredients and cook on low for 6-7 hours or on high for 3-4 hours. If the beans have too much water in them, you can remove the lid and cook on high for the last half hour or so to make sure they thicken up nicely. 

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Love and Sprinkles,

Laura