Sweet, smoky, slow-cooked comfort – with a wanderer’s soul.
There’s a morning I still think about homemade baked beans often—early light warming the rooftops of Porto, a hush in the streets, the smell of bread and espresso rising through narrow alleys. I stumbled into Café Santiago not expecting much more than a strong coffee, but the plate that arrived changed my day entirely. Toast, egg, and a ladle of slow-simmered beans that felt like someone had been stirring them since dawn.
This recipe isn’t a copy, but a memory carried home. These homemade baked beans are rich and deeply flavored, but made without pork. The sweetness comes from maple syrup, the smokiness from paprika, and the comfort from time. Whether you serve them with toast, next to grilled vegetables, or at a backyard gathering, they’ll bring warmth and conversation to the table.
If you love cozy, bean-forward comfort food, you might also enjoy my How to Make the Perfect Onion Boil, a Southern classic I discovered in a roadside diner in Georgia.
Ingredients for Sweet and Smoky Baked Beans
- 2 cans navy or great northern beans (15 oz each), drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons maple syrup or packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and freshly cracked black pepper, to taste
- 1 cup vegetable broth or water
Optional additions:
A splash of liquid smoke for added depth
A pinch of chili flakes or harissa
1 roasted red pepper, chopped
How to Make These Baked Beans
Begin by heating the olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook slowly, letting it soften and turn golden. Add the garlic and stir for another minute until fragrant.
Mix in the tomato paste, maple syrup, mustard, vinegar, paprika, cumin, and a pinch of salt and pepper. Let it bubble for 2 to 3 minutes, stirring gently as it thickens into a rich paste.
Stir in the beans and broth. Reduce the heat and let everything simmer uncovered for 35 to 45 minutes. Stir occasionally. The sauce should thicken and coat the beans completely. If it gets too thick, add a splash more broth.
Taste and adjust. You might want a little more sweetness, a touch more vinegar, or a kick of heat depending on your mood.
To prepare these as slow cooker baked beans, sauté the onion and garlic first, then add everything to your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4. Leave the lid off for the last 30 minutes to allow the sauce to thicken.
A Porto-Inspired Note of this homemade beans
While the beans at Café Santiago were part of a traditional Francesinha, what I remember most was their depth and warmth. You can visit their official site at cafesantiago.pt if you’re ever in Porto, and maybe taste your own inspiration.
This recipe channels that feeling, but adds my own rhythm—vegetarian, slightly spiced, and grounded in simplicity.
FAQs about homemade baked beans
Can I use dried beans instead of canned?
Yes, but you’ll need to soak them overnight and cook until tender before starting the recipe. One cup of dried beans will yield roughly two and a half cups cooked.
How long will these beans keep?
They store beautifully in the refrigerator for up to five days, and you can freeze them for up to three months. The flavors deepen as they sit.
What should I serve them with?
For a full vegetarian meal, pair them with grilled mushrooms, lemony couscous, or spoon them over a slice of sourdough. You could also serve them with my Perfect Moroccan Couscous, a fragrant dish passed down through generations.
Are these Boston-style baked beans?
They borrow some elements—sweetness, slow cooking—but they’re lighter, without molasses, and carry influences from my travels. The smoked paprika and tomato base give them a more Mediterranean feel.
More Recipes You’ll Love with Homemade baked beans
If this dish speaks to you, try these:
- Cucumber Sandwiches with Cream Cheese: a refreshing, herbal pairing for smoky beans
- The Best Greek Salad Recipe for Romance: crunchy, briny, and perfect for lightening the plate
- How to Make Perfect Boiled Eggs Every Time: simple and satisfying, especially with beans on toast
Final Thoughts
Every dish I share here is grounded in a place, even if it’s remade in a small kitchen thousands of miles away. These beans began as a moment by the Douro River and became something personal. They’ve filled thermoses for train rides, warmed plates on rainy nights, and found their way to backyard tables under string lights.
If you make them, I’d love to hear about it. And if you find yourself in Porto, sit down, order the beans, and taste the memory for yourself.
Global flavors. Simple joy. Shared stories.
That’s the recipe, always.