Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

Stovetop Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In fact, I suppose that these are technically not "baked beans" at all as they are made entirely on the stove-top — with the nice effect of taking less time — but they have the same rich and comforting flavor as those more traditionally simmered in the oven. In fact, they have an even richer flavor with the addition of sun-dried tomatoes, apple and dried cranberries. For a special twist, I used pinto beans and included herbs and a dash of liquid smoke too.

Deep flavored with hints of sweetness and smokiness, this modern take on an old classic pairs really well with a side of rice and a lightly dressed leafy geen salad.

Stove-Top Baked Beans with Apple and Sun-Dried TomatoesStove-Top Baked Beans with Apple and Sun-Dried Tomatoes
Recipe by
Published on December 19, 2015

Simple stove-top "baked beans" with the rich, comforting flavor of classic baked beans and updated with the addition of sun-dried tomatoes, apples and cranberries

Print this recipePrint this recipe

  • 1 cup dried pinto beans (3 cups cooked or 2 14 oz cans)
  • 4 sun-dried tomatoes
  • 1 large apple, peeled, seeded and finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 medium tomatoes, diced
  • 4 teaspoons Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
  • 1 teaspoon fresh thyme, finely chopped (or 1/4 teaspoon dried)
  • 1/4 teaspoon liquid smoke
  • 1/3 cup dried cranberries
  • 1 teaspoon sea salt
  • fresh cracked black pepper to taste
  • Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until the beans are tender. Drain and set aside.

  • Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop.

  • In a large saucepan, combine the sun-dried tomatoes along with their soaking water, apple, jalapeño, diced tomatoes, mustard, molasses, maple syrup, apple cider vinegar, paprika, rosemary, thyme, liquid smoke, cranberries and pinto beans. Bring to a gentle boil and then cover and simmer until the mixture thickens. This should take about 20 to 30 minutes.

  • Stir in the salt and black pepper and garnish with a little more maple syrup if desired.

Makes 4 to 6 servings

vegan baked beans

Other pinto bean recipes to enjoy from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
Gingered Carrot and Pinto Bean Soup
Southern-Style Pinto Beans with Rice and Fried Eggplant


Mark said...

This looks great and I can't wait to try it! The tomatoes I'm finding in the store these days are not too great. Do you think canned diced tomatoes would work, too? If so, how much would you use?

Lisa Turner said...

Hi Mark; Canned tomatoes would be fine. I would use a 14 ounce can.

Mamatha said...

Really enjoyed the combination of flavors and how fast it came together. I used I can of black and one can of pinto. Thanks for the recipie!

Stephanie said...

Lisa, This is so delicious. Thanks again for the fantastic recipe! Peace, Stephanie PS I used diced fire roasted tomatoes, and smoked paprika, since I don't have liquid smoke.

Mikkel Magnuson said...

Hello! Great recipe . This is new for me but it prefer to go for it first then say something regarding this recipe. But with your description it appears yummy, delicious one. Keep sharing such new recipes in future also.