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Better Baked Beans

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Course: Side Dish


  • 4 15- oz. cans of beans of your choice navy, northern, cannellini or kidney
  • 2 Tbsp. canola or olive oil
  • 1 medium onion thinly sliced
  • 4-6 cloves garlic minced
  • 1/4 cup balsamic vinegar
  • 1/3 cup brown sugar
  • 1 Tbsp. dry mustard
  • 1/4 cup tomato paste
  • 1/2 tsp. black pepper


  • Preheat oven to 350° F.
  • Spray a 9×13 dish with pan spray. Pour all 4 cans of beans into the dish and set aside.
  • In a medium sauté pan, heat oil over medium-low heat until shimmering. Add onions with a pinch of salt and cook over low heat, stirring occasionally, until onions are very soft, about 10 minutes. Add garlic and cook for a few more minutes.
  • Remove from heat.
  • Add vinegar, sugar, dry mustard, tomato paste and black pepper to cooked onions and mix.
  • Carefully pour mixture over beans. Gently stir until well combined.
  • Bake for 40-50 minutes until beans are bubbly around the edges.
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