Easy Baked Beans

Baked beans don’t need to come from a can with a label on it.

This quick version starts with canned kidney beans (or pinto, or navy) and builds real flavor fast. Sautéed onion and garlic hit the casserole dish with crushed tomatoes, a spoonful of barley malt syrup for that signature sweetness, and a kick of hot mustard.

A splash of organic shoyu ties everything together with savory, umami richness.

Thirty minutes in the oven and you’ve got bubbly, saucy baked beans that taste like they simmered all afternoon.

Kitchen Tips

• Swap your beans freely. Kidney, pinto, navy, or even a mix of all three. Whatever’s in the pantry works.
• Barley malt syrup is the secret. It adds a malty sweetness that’s less cloying than brown sugar or molasses. Find it at health food stores or online.
• Leave the lid on. Baking covered keeps the beans saucy. If you want a thicker, stickier finish, uncover for the last 10 minutes.