Baked Beans Tomato Sauce (Printable)

Slow-cooked white beans bathed in a rich, smoky tomato sauce with herbs and spices.

# What You'll Need:

→ Beans

01 - 2 cups dried navy beans or 3 cans (15 oz each) white beans, drained and rinsed

→ Tomato Sauce

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 can (15 oz) crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 tablespoon brown sugar
08 - 1 tablespoon molasses or maple syrup
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon vegetarian Worcestershire sauce
14 - 1 cup vegetable broth or water

# How To Make It:

01 - If using dried beans, soak them overnight in plenty of water. Drain, then cook in fresh water for 45 to 50 minutes until tender. Drain and set aside.
02 - Preheat the oven to 350°F.
03 - In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add crushed tomatoes, tomato paste, brown sugar, molasses or maple syrup, smoked paprika, thyme, salt, black pepper, vegetarian Worcestershire sauce, and vegetable broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
06 - Fold in the cooked or canned beans, ensuring they are thoroughly coated with the tomato sauce.
07 - Transfer the skillet or Dutch oven to the oven and bake uncovered for 40 to 45 minutes until the sauce thickens and bubbles.
08 - Remove from the oven and allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The beans become creamy and tender while the sauce turns rich and glossy without any cream or dairy.
  • It's genuinely forgiving—you can make it hours ahead and it tastes even better the next day.
  • One pot, one oven, minimal cleanup, maximum comfort on your plate.
02 -
  • Don't skip the resting step with dried beans; undercooked beans won't soften further in the oven and will feel chalky instead of tender.
  • If your sauce looks too thin after baking, that's actually perfect—it'll thicken as it cools, but if you truly want it thicker, you can reduce it on the stovetop for a few minutes before serving.
03 -
  • Use vegetarian Worcestershire sauce without question—it brings the same savory depth and honestly tastes better in this context than the fish-based version.
  • Don't peek constantly; resist the urge to stir more than once or twice while baking, and you'll get a thicker, more concentrated sauce.

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