Recipes / Sides

Sides

Smoky Molasses Baked Beans

4.7(246)

Navy beans bake low and slow in a sticky-sweet sauce of molasses, brown sugar, mustard, and bacon until deeply caramelized and irresistible.

Prep: 15 min Cook: 2 hr 30 min Total: 2 hr 45 min 8-10
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These beans spend hours in the oven, bubbling away until the sauce turns thick and almost candy-like around the edges of the dish. It's the kind of side that turns a simple backyard barbecue into an occasion. Make a double batch, because there's never enough left for sandwiches the next day.

Ingredients

  • 6 slices bacon, chopped
  • 1 onion, diced
  • 4 (15 oz) cans navy beans, drained and rinsed
  • 1/2 cup molasses
  • 1/2 cup packed brown sugar
  • 1/3 cup ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup water
  • Salt and black pepper to taste
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Instructions

  1. 1
    Cook the bacon
    In an oven-safe pot or Dutch oven, cook the bacon over medium heat until crisp, then add the onion and cook until softened, about 5 minutes.
  2. 2
    Mix the sauce
    Stir in the molasses, brown sugar, ketchup, mustard, vinegar, smoked paprika, garlic powder, and water, whisking until combined.
  3. 3
    Add the beans
    Fold in the drained beans, season with salt and pepper, and bring the mixture to a gentle simmer on the stovetop.
  4. 4
    Bake uncovered
    Transfer to a preheated 300°F oven and bake uncovered for 2-2 1/2 hours, stirring every 45 minutes, until the sauce is thick and glossy.
  5. 5
    Check consistency
    If the sauce looks too thin in the last 30 minutes, leave the pot uncovered to let it reduce further.
  6. 6
    Rest and serve
    Let the beans rest for 10 minutes before serving so the sauce sets slightly.

Shop This Recipe

  • Enameled Dutch Oven - bakes the beans low and slow until thick and smoky.
  • Flat-Edge Wooden Spoon - stirs the beans without scratching the pot.
  • Chef's Knife - makes dicing the bacon and onion quick work.

    • As an Amazon Associate, we earn from qualifying purchases. This means we may get a small commission if you buy something through the links above, at no extra cost to you.

    Okra & Oak Tip

    Baking low and slow with the lid off is what caramelizes the sauce, so resist the urge to rush this one at a higher heat.

    Storage

    Refrigerate up to 5 days or freeze up to 3 months; reheat gently on the stovetop with a splash of water.

    Frequently Asked Questions

    Yes, soak 1 pound of dried navy beans overnight, simmer until just tender, then proceed with the sauce and baking steps.
    Omit the bacon, sauté the onion in 2 tablespoons of oil, and add a teaspoon of liquid smoke for a similar smoky depth.

    Nutrition

    Per serving. Values are estimates.

    300
    Calories
    11g
    Protein
    52g
    Carbs
    6g
    Fat
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