Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.
I’m starting to get that itch to buy a house. Figures I would want to buy a house now, when the housing market is absolutely redonkulous. Seriously, I was on a bike ride in my hometown Burlington (we want to move back there eventually), and an average-looking bungalow was going for a million dollars. A freaking million! We’re doomed.
Luckily we’re not planning on moving back to Burlington quite yet, so buying a house is on hold for now. But man, could we ever use the extra space. And by “we” I mostly mean “me”. My side of the closet? Stuffed full. My cookbook shelf? Overflowing. Our freezer? Jam packed.
So when I was craving baked beans last month (whoops, it’s taken me a while to get around to posting this), I didn’t want to make my standard recipe because the leftovers wouldn’t even fit in our freezer right now. But I also didn’t want to turn on the oven for 3 hours to just make a small batch. Enter my idea to make small batch stovetop baked beans that is the perfect size to serve just two people. And better yet, you can make it in just 10 minutes!
So until we get a house with room for a deep freezer (and a Wolf gas range, two ovens, and while we’re at it, a walk-in closet too), I’ll be enjoying these easy small batch stovetop baked beans without having to worry about storing leftovers.
- 4 tbsp tomato sauce
- 1 tbsp blackstrap molasses
- ¼ tsp Dijon mustard
- ½ tsp Worcestershire sauce*
- ½ tsp maple syrup
- 15 oz can navy beans (no salt added), drained and rinsed
- ⅛ tsp salt
- In a small pot combine the tomato sauce, molasses, Dijon mustard, Worcestershire sauce, and maple syrup.
- When the mixture starts bubbling, add the drained beans and reduce the heat to low. Cook, stirring often for 5 minutes, or until thickened. Season with salt and add more to taste.
What are your favourite small batch recipes? What’s on your dream house wishlist?