Molasses Baked Beans
-
9 Ingredients
-
260 min total
-
Serves Serves 6 to 8
-
Easy
-
Canadian
-
Vegetarian
Recipe byThe ZestyPlate Kitchen
Navy beans slow-baked with bacon, onion and dark molasses until tender and sticky. A rich, comforting Canadian classic worth the long bake.
Molasses baked beans reward patience with something dark, sticky and deeply savoury: navy beans cooked low and long with molasses, brown sugar and bacon until the sauce caramelises around the edges of the pot. This is old-fashioned cooking that simply cannot be hurried. Serve them on toast, with cornbread, or as part of a generous spread.
Jump to recipe
Prep 20 min
Cook 240 min
Total 260 min
Easy
Scale:
- 2 cups Dried White Navy Beans
- 1/2 lb Bacon
- 1 medium Onion
- 1/2 cup Molasses
- 1/4 cup Brown Sugar
- 2 tablespoons Cider Vinegar
- Ground Mustard
- To taste Salt
- To taste Pepper
Preparation
- Put the dried beans in a Dutch oven with 6 cups (1.5L) of water and leave them to soak overnight.
- Drain, then return the beans to the pot with enough fresh water to cover by a couple of inches and cook for 30 minutes, until tender but still firm. Drain, keeping the cooking liquid, and set aside.
- Heat the oven to 325°F (160°C). Meanwhile, cook the bacon in the Dutch oven over medium-high heat until the fat has rendered and it starts to brown, then add the onion and cook until tender.
- Return the beans to the pot with the molasses, brown sugar, cider vinegar, ground mustard, salt, pepper and 3 cups (750ml) of the reserved bean water.
- Bake uncovered for 3 to 5 hours, until the beans are tender, the sauce has thickened, and the edges of the pot turn sticky. Add another cup of water if the beans dry out.
Tips from the ZestyPlate Kitchen
- Soak the beans overnight, then pre-cook them only until tender but still holding their shape.
- Keep the bean cooking water; it builds a far richer sauce than plain tap water would.
- Bake them low and slow for hours so the beans go meltingly soft and the sauce thickens around them.
- Splash in a little more water during the bake if the beans start to look dry.
Frequently Asked Questions
That slow bake is exactly what gives baked beans their depth, their tenderness and their thick, sticky sauce. There is no shortcut to it.
Yes. Leave out the bacon and add a little smoked paprika or a splash of liquid smoke to bring back that savoury, smoky note.
Dried beans give the best texture over a long bake. If you use tinned, cut the baking time right down, since they start out soft.
Without question. They taste even better the next day. Reheat them gently with a splash of water to loosen the sauce.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!