Homemade Baked Beans with White Beans
Dutch-style baked beans made from dried white beans soaked overnight, then simmered with sautéed onions, garlic, paprika, cumin, and tomatoes in a rich tomato and brown sugar sauce. The beans cook low and slow until tender and the sauce thickens, creating a deeply flavored side dish. Optional cornstarch slurry can be used to achieve desired consistency.
Ingredients
Instructions
- 1
Soak dried white beans in double the amount of water for at least 8 hours.
- 2
Discard soaking water and cook beans 40 minutes in fresh, lightly salted water until tender.
- 3
Heat oil in a large pot and sauté finely chopped onions and garlic until translucent, about 10 minutes.
- 4
Add paprika, cumin, salt, and chili flakes to the pot and cook 1 minute.
- 5
Add cooked beans and remaining ingredients (except cornstarch and optional water) and bring to a boil.
- 6
Simmer uncovered 60 minutes, stirring occasionally, until sauce reduces and thickens.
- 7
If sauce is too thin, dissolve cornstarch in water, stir into beans, and cook 5 minutes more.
Tips
Stir occasionally during the long simmer to prevent beans from sticking to the bottom.
Use fresh lightly salted water for cooking beans after soaking to reduce gas-causing compounds.
Add cornstarch slurry gradually and only if needed; sauce will continue thickening as it cools.
Good to Know
Refrigerate in airtight container up to 5 days. Reheat gently on stovetop or microwave.
Prepare fully one day ahead; flavors deepen overnight. Reheat before serving.
Serve warm as a side dish alongside grilled meats or with crusty bread.
Common Mistakes
Do not skip soaking to avoid dense, undercooked beans.
Do not skip stirring during simmering to avoid scorching on the pot bottom.
Do not add cornstarch at the beginning to avoid overly thick, pasty texture.