Baked Beans for One (Easy Small‑Batch Recipe)

 

 

If you love cozy, comforting meals that come together quickly, this Baked Beans for One recipe is a little gem you’ll want to keep close. Made with simple pantry ingredients and just the right balance of sweet, tangy, and savoury flavours, these homemade baked beans are perfect for anyone cooking for themselves or looking to enjoy a small, satisfying dish without leftovers. 

They’re easy, hearty, and full of that classic baked‑bean goodness — ideal for busy days, simple suppers, or whenever you’re craving something warm and nostalgic.

 

I had a can of cooked Great Northern Beans in my larder and I was keen to use them up before the use by date. I hate to waste food.  I found this recipe for homemade baked beans which used canned beans here and went with it. One thing which appealed was that it was a recipe designed to be eaten by one person.  I also liked that it used things that I always have in my storecupboard/larder.

I have always loved Baked Beans. Our mother made the best baked beans.  Every weekend, without fail. she would begin by soaking the beans overnight on Friday night.  Early Saturday morning she would put everything into an old clay bean pot . . . soaked and par boiled beans, molasses, a whole onion, brown sugar, vinegar, mustard along with a nice slab of salt pork which would get pushed into the top.

They would bake long and slow all of Saturday, the smell of them baking tantalizing our taste buds to no end.  We would have them for Saturday supper along with some Brown Bread, pickles and sometimes ham or hot dogs, (without the buns.) Nothing tasted better than those Saturday night bean suppers. And on Sunday we would enjoy baked bean sandwiches.

This recipe looked to be a lot faster and easier to make than my mom's recipe, cooking  in a fraction of the time, plus it was sized just for one.  I just had to give it a go!

It was delicious although I will say up front, I think it would be enough for two people with some potatoes, bread, ham, etc. served on the side. It tasted wonderful and was a bit saucy but I felt that for those of us who enjoy a little bit more  sauce, I would double the sauce ingredients the next time I make it.

The addition of curry powder to the sauce was a bit unusual and I was tempted to leave it out, but I didn't and I have to say, it added a little bit of je-ne-said-quois to the dish that was really delicious. It didn't make them taste like curry, but there was some additional Unami going on that was quite enjoyable.

And I did enjoy them. Served hot with some of the cornbread muffins I posted yesterday. A bit much for one person, but I made a delicious soup with the leftovers the next day.  I highly recommend this recipe if you are looking for something simple, easy to make and delicious! I am going to need to buy some more tinned beans!

🌟INGREDIENTS NEEDED

TO MAKE

BAKED BEANS FOR ONE🌟

Simple store cupboard ingredients.

• 1 tsp olive oil, plus more to grease the baking dish
• 1 rasher of streaky bacon
• 1/2 cup (80g) chopped onion
• 1 clove, garlic, peeled and minced
• 1 (15.5oz/439.4g) Cannellini, Great Northern, or Haricot beans, drained and rinsed
• 1 TBS tomato ketchup
• 1 TBS molasses
• 1/2 TBS cider vinegar
• 1/2 tsp Worcestershire Sauce
• 1 TBS soft light brown sugar, packed
• 1/2 tsp dry mustard powder
• 1/4 tsp curry powder

 

🌟INGREDIENTS NOTES🌟

• Cannellini or Great Northern Beans — These are the recommended beans for the best texture and mild flavour. Navy or kidney beans also work well if that’s what you have on hand.

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• Bacon — Adds smoky depth and richness to the sauce. If you’re making a vegetarian version, simply leave it out and add a pinch of smoked paprika to mimic that flavour.

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• Olive Oil — Used to sauté the onions and garlic. Canola or avocado oil are perfectly fine substitutes.

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• Onions & Garlic — These form the flavour base of the sauce. If you don’t have fresh, you can use 1/8 teaspoon each of onion powder and garlic powder.

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• Ketchup — Provides sweetness and tang. Tomato sauce or paste can be used instead, but you may need to adjust seasonings to taste.

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• Apple Cider Vinegar — Balances the sweetness with a gentle tartness. White vinegar or lemon juice work as substitutes.

• Molasses — The key to that deep, classic baked-bean flavour. You can use brown sugar, honey, or maple syrup instead, but the flavour will change.

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• Brown Sugar — Adds sweetness and helps balance the vinegar. Honey or maple syrup can be used in its place.

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• Dry Mustard — Adds gentle heat and sharpness. Prepared mustard works if you don’t have dry mustard.

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• Worcestershire Sauce — Adds savoury depth. Soy sauce or tamari are good substitutes.

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• Curry Powder — Just a small amount adds warmth without making the dish taste like curry. You can leave it out or swap it for chili powder.

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🌟HOW TO MAKE BAKED BEANS FOR ONE🌟  

These are really quick and easy to make. What I would call a doddle. They do taste better than canned baked beans.

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 5 inch baking dish with some olive oil. (Alternately you can butter it with butter, or even spray it with a non-stick cooking spray. I used spray avocado oil.)
2. Heat the oil in a medium saucepan over moderate heat. Add the bacon and cook until crisp. (Make sure you use a good quality bacon.) Remove to drain on some paper toweling. (Important to help prevent your beans from being too greasy and cuts down on the fat in the recipe.)
3. Add the onions to the pan. Cook, stirring frequently, for about 3 minutes or so without browning. Add the garlic and cook for a further half a minute. (Do not let either the onions or the garlic brown in this recipe.)
4. Add the drained and rinsed tinned beans, ketchup, molasses. Worcestershire sauce, brown sugar, mustard powder and curry powder. (The curry powder is a unique addition, but it totally works. You can't really taste the curry but it gives the finished dish a bit of Unami.)
5. Stir everything together well. Reduce heat to low and simmer for a couple of minutes. Crumble in the bacon and stir it in to combine. (You don't want to have big chunks of bacon, but neither do you want the bacon to be really small. Somewhere in-between is perfect.)
6. Pour the mixture into the prepared baking dish.
7. Bake, uncovered, in the preheated oven for about 30 minutes until the sauce is bubbly and thickened. (Mine came out a bit dry but still very tasty. When I make them again I will double the sauce ingredients. Can you ever have too much sauce?  I think not!)
8. Serve hot.

🌟HINTS AND TIPS FOR SUCCESS🌟 

Read through the recipe first so you know the flow and timing before you begin.

Rinse and drain your canned beans well — this removes excess sodium and keeps the sauce from becoming too salty.

Don’t rush the onions and garlic. Let them cook until golden and fragrant; those extra minutes add big flavour to the final dish.

Taste the sauce before baking and adjust to your liking. Add a touch more brown sugar for sweetness or a splash of apple cider vinegar for extra tang.

Mind your pan size. A 5×5‑inch dish is ideal. Larger dishes cook faster (reduce bake time by 10 minutes), and smaller dishes cook slower (increase by 10 minutes).

Watch your stovetop heat. If the sauce cooks too quickly or your pot is wider than recommended, the beans can dry out. Lower the heat or add a splash of water or broth if needed.

 

🌟FREQUENTLY ASKED QUESTIONS🌟 

WHAT KIND OF BEANS WORK BEST IN THIS RECIPE?

Cannellini or Great Northern Beans work very well, but navy, haricot or kidney beans also work well.

CAN I LEAVE OUT THE BACON?

Yes. Simply leave out the bacon and add a pinch of smoked paprika to give the beans that lovely smoky flavor.

HOW LONG DOES IT TAKE TO COOK THESE?

About 15 minutes on stop top and a further 30 minutes in the oven.

CAN I USE DRIED BEANS INSTEAD OF CANNED?

Yes, you can, but you will need to cook them first.  This recipe specifically uses "cooked" beans to help keep things quick and easy.

CAN THIS RECIPE BE DOUBLED?

Yes. You can double all of the ingredients and bake in either two 5 inch square dishes or one 6 by 8 inch dish.

CAN I MAKE THESE VEGETABARIAN OR VEGAN?

Absolutely. Omit the bacon and Worcestershire sauce and add a drop of liquid smoke or smoked paprika for flavor.

CAN I MAKE THESE SPICIER?

You sure can! Add chopped jalapenos, cayenne or a splash of hot sauce prior to baking.

CAN THIS BE COOKED ENTIRELY ON TOP OF THE STOVE?

Yes, simmer in the sauce pan over low heat for about 30 minutes to help the flavors meld well together and thicken the sauce.

CAN THIS BE MADE IN A SLOW COOKER?

Yes. Cook the bacon, onions and garlic first and then transfer everything to a small crock pot/slow cooker with 1/4 cup of water.  Cook on low for 3 to 4 hours.

 

🌟A FEW OTHER BAKED BEAN RECIPES TO ENJOY🌟

Here are a few other recipes for baked beans or that use baked beans that you might also enjoy!

SWEET PINEAPPLE BAKED BEANS - The ultimate cozy side dish — a small‑batch pan of tender baked beans simmered with crushed pineapple, brown sugar, ketchup, and bright yellow mustard for that perfect balance of sweet, tangy, and savoury. They bake into a thick, glossy sauce that clings beautifully to every spoonful, making them deeply moreish and absolutely irresistible alongside ham, scalloped potatoes, or even just buttered bread. A simple stir‑together recipe that tastes like comfort and celebration all in one bite.

BAKED BEAN SOUP FOR TWO - A cozy, hearty bowl made from the simplest store‑cupboard ingredients — baked beans, tomatoes, onion, celery, and a touch of mild chili powder. It blends into a thick, tomato‑and‑bean base with just the right bit of zip , then gets extra texture from a handful of whole beans stirred in at the end. Ready in about 35 minutes, it's exceptionally tasty.  It's perfect with crackers or crusty bread. I like to float a crisp cheesy crouton on top. A simple comforting lunch that turns humble ingredients into something truly delicious.

 

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Yield: One generous serving

Author: Marie Rayner

Baked Beans for One

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Using a can of cooked beans and a homemade sauce, this small batch recipe is simple to make, delicious and easily customizable!

Ingredients

• 1 tsp olive oil, plus more to grease the baking dish
• 1 rasher of streaky bacon
• 1/2 cup (80g) chopped onion
• 1 clove, garlic, peeled and minced
• 1 (15.5oz/439.4g) Cannellini, Great Northern, or Haricot beans, drained and rinsed
• 1 TBS tomato ketchup
• 1 TBS molasses
• 1/2 TBS cider vinegar
• 1/2 tsp Worcestershire Sauce
• 1 TBS soft light brown sugar, packed
• 1/2 tsp dry mustard powder
• 1/4 tsp curry powder

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 5 inch baking dish with some olive oil.
2. Heat the oil in a medium saucepan over moderate heat. Add the bacon and cook until crisp. Remove to drain on some paper toweling.
3. Add the onions to the pan. Cook, stirring frequently, for about 3 minutes or so without browning. Add the garlic and cook for a further half a minute.
4. Add the drained and rinsed tinned beans, ketchup, molasses. Worcestershire sauce, brown sugar, mustard powder and curry powder.
5. Stir everything together well. Reduce heat to low and simmer for a couple of minutes. Crumble in the bacon and stir it in to combine.
6. Pour the mixture into the prepared baking dish.
7. Bake, uncovered, in the preheated oven for about 30 minutes until the sauce is bubbly and thickened.
8. Serve hot.

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