These Quick and Easy Maple Baked Beans come together in just 20 minutes and make for a healthy and delicious breakfast. Enjoy them on their own, as a side with eggs and hashbrowns, or served on toast!

a cast iron skillet of maple baked beans on a marble counter

This recipe for Quick and Easy Maple Baked Beans is one of my favourites to make when I want a bit of a heartier breakfast than a smoothie or chia pudding.

These baked beans are a traditional Canadian-style of baked beans, made with a rich sweet and tangy maple syrup sauce rather than a more traditional tomato sauce.

You can enjoy these beans just on their own, or serve them as a side with your favourite breakfast, or serve them over toast. This recipe also keeps well in the fridge for up to a week and reheats well, so you can make these beans ahead of time!

Why you’ll love this recipe

  • This recipe is high in fibre and protein and comes together in just 20 minutes.
  • The beans are flavoured with maple syrup and molasses for a rich sweet and tangy baked bean recipe that you’ll love.
  • This recipe uses canned beans so there’s no fuss preparing the beans ahead of time.
maple baked beans in a cast iron skillet topped with parsley

What beans are used in baked beans?

For this recipe, we’re using cannellini beans, which is a mild white bean. They are also sometimes called white kidney beans. You can also use Navy beans or any other white mild bean in this recipe.

How to make Quick and Easy Maple Baked Beans

  1. Sautee the onion in the pan on medium-low heat until it begins to caramelize, then add the garlic and beans mixing everything together.
  2. Mix in the sauce ingredients and stir it all up, then let it simmer on low for the sauce to thicken.
  3. Serve!
maple baked beans in a cast iron skillet with a beige napkin on the side

Tips for making this recipe perfectly

  • I recommend using a low-sodium canned bean (if you can find) so you can control the amount of salt that goes into the recipe. It’s easier to add more salt if it needs than to remove salt if the beans themselves are too salty.
  • Make sure the heat is on medium-low when caramelizing the onion. If the heat is too high, the onion will just fry and won’t get that sweet caramelized flavour.
  • Blackstrap molasses is best for this recipe if you can find it. Blackstrap molasses is not only lower in sugar and more nutritiously dense than other types of molasses, but it is darker in colour and richer in flavour. (It’s delicious in baked beans!)

More breakfast recipes to try

a close up of maple baked beans in a cast iron skillet

If you tried this Quick and Easy Maple Baked Beans or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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a cast iron skillet of maple baked beans on a marble counter

Quick and Easy Maple Baked Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jessica Hoffman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Pan cook
  • Cuisine: American
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Description

These maple baked beans are quick and easy to make and perfect for a hearty breakfast!

Ingredients

Scale
  • 1 large can cannellini or navy beans (approx 19oz)
  • 1 small onion, finely chopped.
  • 1/2 tbsp olive oil
  • 1/3 cup crushed tomatoes
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  • 1 tbsp brown mustard (or dijon or spicy)
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce (*use a vegan one if needed)
  • 1/2 tsp paprika
  • salt & pepper to taste
  • 1/4 cup-1/2 cup water

Instructions

  1. Heat olive oil in a skillet on medium heat. add your chopped onion and allow to cook on medium low heat for 10 minutes, until the onion caramelizes.
  2. Drain your can of beans, rinse with water, and add to the skillet.
  3. Next add crushed tomatoes, molasses, maple syrup, brown mustard, lemon juice, Worcestershire sauce, paprika, salt, and pepper and mix together on medium heat.
  4. Allow to simmer on low heat for 5 minutes, adding a bit of water to thin out your sauce if it becomes too thick.
  5. Serve up in a bowl with your favourite crusty bread!

Notes

I recommend using a low-sodium canned bean (if you can find) so you can control the amount of salt that goes into the recipe. It’s easier to add more salt if it needs, than to remove salt if the beans themselves are too salty.

Make sure the heat is on medium-low when caramelizing the onion. If the heat is too high, the onion will just fry and won’t get that sweet caramelized flavour.

Blackstrap molasses is best for this recipe if you can find it. Blackstrap molasses is not only lower in sugar and more nutritiously dense than other types of molasses, but it is darker in colour and richer in flavour. (It’s delicious in baked beans!)

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 160
  • Sugar: 12g
  • Fat: 2g
  • Carbohydrates: 29g
  • Fiber: 7g
  • Protein: 6g