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Fast + Easy Stovetop Baked Beans!

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saucey baked beans on toast

One of my favourite meals is the straightforward combo of beans on toast. And while I’ve performed with baked beans recipes right here on the weblog many occasions, I needed to showcase a recipe that’s insanely straightforward, scrumptious and fast! These Fast + Easy Stovetop Baked Beans take underneath ten minutes to make and include only five primary elements…

baked beans with mushrooms and kale
baked beans in a big teal pot
baked beans with mushrooms

Make them as saucy as you want them!

My recipe is completely customizable with the essential elements to show up the sauciness, sweetness, brightness, no matter you crave in you beans.

easy baked beans on toast

Sassy Sweet Baked Beans

Baked beans from a can. I have to say I kinda love them. But they’re a bit too sweet for me. And they will get mushy. So really, I a lot choose whipping these up myself.

The texture is approach better – no mushiness from sitting in a sauce-filled can – and just probably the most minimal and pure components attainable. Sweetness customizable to my preferences. Never too candy.

baked beans with mushrooms

Healthy Baked Beans

I make these using simple elements. Five most important components and some elective..

  • navy beans
  • tomato puree or paste
  • maple syrup
  • Dijon mustard
  • starch (corn or arrowroot)
  • (salt + pepper to taste)

Optional elements that make these even higher….

  • mushrooms
  • garlic
  • splash of EVOO
  • smoked paprika or cayenne
baked beans on toast

Beans on Toast

My favorite option to serve these beans is tremendous easy as nicely. On a well-toasted slice of bread. My choice is a chewy slice of sourdough sandwich bread. Trust me, the bread issues! You don’t need one thing mushy or even to grain-filling IMO. Something mild and crisp with some chewiness and plenty of sturdiness. Sourdough sandwich bread is my good slice.

some of my different beans recipes:

extra complicated model of my beans on toast — love this sort of bread too, crusty and thick. I like so as to add vegan butter or EVOO to it typically.

Why Choose Beans?

I’m all the time making an attempt to eat extra beans. They are such a plant-based dietary powerhouse. Fiber, protein, nutritional vitamins, folate, iron.. Check them out and get enthusiastic about your healthy (delicious!) lunch.

baked beans on toast

Adding Mushrooms

If attainable, add mushrooms! Oh my gosh this brough my beans to another degree. The earthiness of mushrooms pairs perfectly with these savory-sweet beans. You can both saute the mushrooms right in the identical pot as step one, or saute them in a skillet in a separate pan. If you make loads of mushrooms, I might in all probability just use a separate pan. But for only a small accent of mushrooms (1/2 cup chopped) the identical pot will work.

baked beans with mushrooms and kale

Easy 5-Ingredient Baked Beans

This super straightforward and fast recipe for stovetop baked beans is a favorite for lunch! Serve on toast with elective mushrooms. Five primary elements: beans, tomato puree, maple syrup, mustard and starch. Salt and pepper to taste.

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Prep: 2 minutes

Cook: 7 minutes

Total: 9 mins

Servings: 3 servings

Ingredients

  • 1 1/2 cups navy beans, drained and rinsed

Baked Beans Sauce:

  • 3/4 cup tomato puree, – or tomato paste sub (see notes)
  • 2-4 Tbsp maple syrup
  • 2-4 Tbsp Dijon mustard
  • 2 tsp corn starch, or arrowroot powder
  • salt + pepper to taste

Optional:

  • 2 cloves garlic, minced
  • 1 tbsp olive oil, additional virgin
  • 1/2 cup mushrooms, chopped
  • smoked paprika or cayenne to taste

Instructions

  • Warm up a soup pot over medium warmth. If including the EVOO + garlic, do this first. Saute for a couple of minutes to flippantly brown the garlic. If you’re adding in mushrooms, now would even be the time to take action. prepare dinner till tender. turn heat to excessive is cooking mushrooms.

  • Over medium warmth, add in the tomato puree, maple, dijon and starch, utilizing a picket spoon, briskly stir the sauce collectively to mix and dissolve the starch.

  • Add within the beans and turn heat to high as you fold every part together. Keep folding to marinate the beans with sauce.

  • Turn warmth to low and do a taste check. Add salt and pepper to style. Add in optionally available smoked paprika or cayenne to style – starting with a pinch at a time.You can even add more of ANY of the sauce elements as you see match. For example: the tomato will make it extra tomato-y and saucey. The Dijon will deliver some brightness and saltiness. The maple provides extra sweet and stickiness. the starch will additional thicken the sauce. (I exploit very minimal corn starch and typically none in any respect.)
  • Do one final taste check and regulate salt and pepper or sauce elements. Turn heat off.

  • for toast: Toast bread – sourdough is my fave – and add beans on prime of toast to serve.

recipe writer: Kathy Patalsky

Notes

tomato puree sub: 3/4 tomato puree could be subbed with 2-4 Tbsp tomato paste and 1/3 cup water. This is adjustable to your preferences to how tomato-y you want it. Also how runny you like your beans and sauce to be.

nutrition estimate | per serving

Calories: 179kcal | Carbohydrates: 36g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 600mg | Fiber: 9g | Sugar: 13g | Vitamin A: 358IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg

beans, straightforward, lunch, sandwich, tomato
easy baked beans pin

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