Stovetop Baked Beans Recipe: Ready in 20 Minutes

• 2 cans small white beans, drained and thoroughly rinsed
• 3 strips bacon, cut into 1/2-inch pieces
• 1/2 cup onion, chopped
• 1 clove garlic, very finely chopped
• 1 cup barbecue sauce, store-bought or homemade
• 1-1/2 teaspoons brown sugar
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper

For the barbecue sauce

• 1/2 cup ketchup
• 1/2 cup seasoned rice vinegar
• 1 tablespoon cider vinegar
• 1/4 cup apple juice or cider
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 2 teaspoons whole grain mustard
• 1 clove garlic, pressed
• 1/4 cup onion, finely chopped

• Make the barbecue sauce first: combine the ketchup, seasoned rice vinegar, cider vinegar, apple juice or cider, honey, soy sauce, Worcestershire sauce, whole grain mustard, pressed garlic and finely chopped onion in a small saucepan. Stir to blend the ingredients.
• Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat slightly and allow the sauce to simmer uncovered for about 15 to 20 minutes, stirring occasionally, until it thickens and the flavors meld. Taste and adjust sweetness or tang to your preference, then remove from the heat and set aside.
• While the sauce is simmering, prepare the beans: heat a large skillet over medium-high heat and add the bacon pieces. Fry the bacon until crisp and browned; this usually takes a few minutes depending on thickness. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain.
• Carefully pour off and discard all but about 1 tablespoon of the bacon fat from the skillet. Return the skillet to medium heat and add the chopped onion. Sauté the onion for 2 to 3 minutes, stirring occasionally, until soft and translucent.
• Add the finely chopped garlic to the skillet and cook for about 1 minute more, until fragrant. Sprinkle in the brown sugar and add the tablespoon of apple cider vinegar. Continue cooking, stirring, until most of the liquid has evaporated and the onion begins to caramelize lightly, about 2 to 3 minutes. This step builds depth of flavor.
• Pour the prepared barbecue sauce into the skillet and add the reserved crisp bacon. Stir to combine, then fold in the drained and rinsed white beans. Season with several grinds of freshly ground black pepper and mix thoroughly so the beans are coated in sauce.
• Reduce the heat to low and simmer gently for 10 to 12 minutes, stirring often so the beans heat through and the sauce thickens slightly. Taste and adjust seasoning if needed. When the beans are hot and saucy, transfer them to a serving bowl and serve warm.

This recipe can be made ahead of time. After preparing, cool the beans to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, stir in a splash of water or apple juice to loosen it while reheating.

For a hands-off finish, transfer the cooked beans to an ovenproof dish and bake in a 300°F (150°C) oven for 20 to 30 minutes until heated through. Baking allows flavors to meld and is useful when preparing larger batches for gatherings.

Variations: omit the bacon for a vegetarian version and sauté the onions in olive oil instead, or add a pinch of smoked paprika for extra smokiness. Use your favorite store-bought barbecue sauce if short on time—this recipe works well with either homemade or purchased sauces.

Serving suggestions: serve alongside grilled meats, roasted vegetables, cornbread or steamed rice. These beans also make a hearty topping for baked potatoes or a flavorful addition to a picnic spread.