Molasses Baked Beans

These molasses baked beans are what cozy weekend mornings and family gatherings are made of – rich, smoky, and swimming in a sauce that’ll make you want to lick your plate clean.

The secret? A perfect balance of sweet molasses, tangy vinegar, and savory bacon that transforms humble navy beans into something magical. This isn’t your average can of beans – it’s a slow-cooked masterpiece that’ll fill your home with irresistible aromas for hours.

Ingredients

For the beans:

• 2 cups dried white navy beans
• 6 cups cold water
• ½ teaspoon baking soda

For the sauce:

• 1 cup ketchup
• ½ cup molasses
• 2 teaspoons apple cider vinegar
• ¼ cup brown sugar, tightly packed
• 1 teaspoon ground mustard
• ¼ teaspoon black pepper, ground

Add-ins:

• 1 medium onion, ends trimmed, peeled, chopped
• 6-8 strips bacon, cut into ½ inch (1¼ cm) pieces

Steps

1. Begin soaking beans by placing 2 cups dried navy beans in a 4-quart (4L) Dutch oven. Cover completely with cold water, ensuring beans are submerged by at least 2 inches. Let soak for 8 hours or overnight – beans should double in size and feel tender when pressed.
2. Drain and rinse beans thoroughly under cool running water until water runs clear. Return to Dutch oven and add 6 cups (1½ L) fresh cold water. Heat over medium-high until you see small bubbles breaking the surface (about 10 minutes). Add ½ teaspoon baking soda (this helps soften the beans). Reduce heat to low, cover, and simmer for 30 minutes or until beans can be easily mashed between your fingers.
3. Preheat oven to 250°F (120°C). Drain cooked beans in a colander set over a bowl to catch cooking liquid. You need 3½ cups (875 ml) of this liquid – add water if needed. Rinse beans again with cool water.
4. Clean Dutch oven to remove any residue. Combine ketchup, molasses, vinegar, brown sugar, mustard, and pepper, stirring until completely smooth – no sugar lumps should remain.
5. Layer in chopped onion and bacon pieces, then add reserved 3½ cups cooking liquid and cooked beans. Stir gently but thoroughly to combine without breaking beans.
6. Cover Dutch oven and bake for 8 hours at 250°F (120°C). The sauce should be thick and bubbling at the edges, beans very tender but still holding their shape. Bacon should be fully rendered and onions nearly dissolved into the sauce.

Smart Swaps

• Reduce sugar by using ¼ cup maple syrup instead of molasses
• For vegetarian version, replace bacon with 1 tablespoon liquid smoke and 2 tablespoons olive oil

Make It Diabetes-Friendly

• Replace brown sugar with 3 tablespoons monk fruit sweetener
• Use sugar-free ketchup to reduce carbs by 8g per serving
• Serve with cauliflower rice instead of bread to lower glycemic impact
• Portion size: limit to ½ cup serving (22g carbs)

Pro Tips

• Don’t skip the baking soda – it helps beans cook evenly and prevents tough skins
• For extra smoky flavor, use thick-cut bacon and cut into larger 1-inch pieces
• Always reserve cooking liquid – it contains valuable starches that thicken the sauce