All American Molasses Baked Beans
Warm, hearty, and packed with classic American flavors, these All American Molasses Baked Beans are the ultimate comfort food. Made with tender navy beans slow-baked to perfection, this recipe delivers a rich and smoky sweetness thanks to the combination of molasses, brown sugar, and crispy bacon. Dijon mustard and apple cider vinegar add a tangy depth, while garlic and onions provide a savory balance. Perfect for a backyard BBQ, potluck, or family dinner, these baked beans pair beautifully with grilled meats, cornbread, or a fresh summer salad. With just 15 minutes of prep and a slow oven braise, this dish is as easy as it is satisfying.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon
- 1 large yellow onion, diced
- 0.5 cup molasses
- 0.5 cup ketchup
- 2 tablespoons Dijon mustard
- 0.25 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 cloves garlic cloves, minced
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 3 cups water
Instructions
Rinse the dried navy beans thoroughly under cold water. Place them in a large pot and cover with water. Let them soak for at least 8 hours or overnight.
Drain and rinse the soaked beans. Set them aside.
Preheat your oven to 300°F (150°C).
In a large oven-safe Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease in the pot.
Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Crumble the cooked bacon and return it to the pot. Stir in the molasses, ketchup, Dijon mustard, brown sugar, apple cider vinegar, salt, black pepper, and 3 cups of water. Mix well.
Add the soaked beans to the pot, stirring to combine, and bring the mixture to a simmer on the stovetop.
Once simmering, cover the pot with a lid and transfer it to the preheated oven. Bake for 4 to 5 hours, stirring occasionally, until the beans are tender and the sauce has thickened. If the beans start to look too dry, add a little more water, 1/4 cup at a time.
Taste and adjust seasoning with additional salt or pepper as needed.
Remove the pot from the oven and let the beans rest for 10 minutes before serving. Enjoy warm as a side dish or even as a main course with cornbread!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 357.4 g | 130% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 72.3 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 797 mg | 61% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6944 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
