Baked Beans Pint Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 1-pint (about 2-cup) oven-safe dish or ramekin.

Drain and rinse the canned navy and pinto beans. Finely chop the onion and mince the garlic if not already prepared.

In a small skillet over medium heat, warm 1 tablespoon olive oil or butter. Add the chopped onion and sauté until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook until fragrant, about 30–45 seconds; do not let it brown. Remove from heat.

In a mixing bowl, whisk together 3 tablespoons tomato paste, 1 tablespoon ketchup, 2 tablespoons packed brown sugar, 1 tablespoon molasses, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, and 1 teaspoon salt until smooth.

Stir in the 1 cup broth to the sauce to thin slightly, yielding a saucy consistency that will coat the beans.

Add the drained and rinsed beans and the cooked onion and garlic to the bowl with the sauce. Gently stir to combine, taking care not to mash the beans—coat them evenly.

Transfer the sauced bean mixture into the prepared 1-pint oven-safe dish, spreading into an even layer. If the mixture looks dry, add up to 2 tablespoons more broth.

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes to thicken the sauce and develop slight caramelization on top.

If you prefer a darker top, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.

Remove the baked beans from the oven and let rest 5 minutes. Taste and adjust seasoning with salt, pepper, or a few dashes of hot sauce if desired.

Garnish with chopped fresh parsley if using. Serve warm directly from the pint dish as a side or spoon onto toast.