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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

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  • 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

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