Quick and Easy Maple Baked Beans
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!
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.
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
- Sautee the onion in the pan on medium-low heat until it begins to caramelize, then add the garlic and beans mixing everything together.
- Mix in the sauce ingredients and stir it all up, then let it simmer on low for the sauce to thicken.
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
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!Print
Quick and Easy Maple Baked Beans
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan cook
- Cuisine: American
These maple baked beans are quick and easy to make and perfect for a hearty breakfast!
- 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
- 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.
- Drain your can of beans, rinse with water, and add to the skillet.
- Next add crushed tomatoes, molasses, maple syrup, brown mustard, lemon juice, Worcestershire sauce, paprika, salt, and pepper and mix together on medium heat.
- Allow to simmer on low heat for 5 minutes, adding a bit of water to thin out your sauce if it becomes too thick.
- Serve up in a bowl with your favourite crusty bread!
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!)
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 12g
- Fat: 2g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 6g
Keywords: baked beans recipe, baked means with maple syrup
Really tasty. I didn’t have a can of crushed tomatoes, so I subbed some cherry tomatoes (sautéed with the onions) and added some ketchup too.
Glad you enjoyed the recipe Tiff 🙂
I made a few changes as didn’t have a few ingredient. I replaced the brown mustard with grey poupon,1 tablespoon butter replaced the olive oil,no molasses and used the maple syrup to for the molasses,replaced the worchester sauce with amino acids,replaced the tomatoe with 5 little fresh skinned cherry tomatoes and used no water and these were the best beans ever
Happy you enjoyed the recipe Jewel!
made these in advance of a camping trip and heated them up to supplement campfire potatoes. These baked beans were absolutely delicious!
SHappy you enjoyed the recipe Kat 🙂
The perfect breakfast!! I didn’t have the mustard or Worcestershire sauce and it still turned out delicious 🙂 I used smoked paprika to add a bit of smokiness too! Thank you, Jess
So happy you enjoyed the recipe Alexandra!
thanks for posting this! I’ve been craving baked beans and the canned version has been sold out lately. perfect timing
Your welcome Lisa, hope you enjoy!