Cheese and Molasses Beans
Indulge in the rich, comforting flavors of Cheese and Molasses Beans, a hearty dish that blends the sweet, smoky goodness of molasses with a tangy kick of Dijon mustard and apple cider vinegar. Tender navy beans are simmered in a flavorful sauce infused with garlic, brown sugar, and aromatic spices, then finished with a golden, bubbly layer of melted cheddar cheese. This recipe is the perfect choice for a cozy family dinner or a crowd-pleasing side dish, whether served alongside crusty bread or as part of a barbecue spread. With options for dried or canned beans, and a simple combination of pantry staples, this dish brings both versatility and irresistible taste to your table. Perfect for fans of baked beans with a creative twist, this cheesy baked version will earn a spot in your recipe rotation.
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Recipe Information
Ingredients
- 2 cups Navy beans (dried, or canned if preferred)
- 0.5 cup Molasses
- 2 tablespoons Brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 cups Vegetable broth (or water)
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
If using dried navy beans, rinse them and soak in water overnight. Drain and rinse the beans again before cooking.
Place the soaked navy beans in a pot with fresh water, ensuring the beans are covered by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes, or until tender. Drain and set aside. If using canned beans, drain and rinse them, and skip this step.
Preheat a large skillet or Dutch oven over medium heat. Add the olive oil.
Sauté the chopped onion in the olive oil for 5-6 minutes, or until softened and translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and black pepper. Cook for 1-2 minutes to allow the flavors to meld.
Pour in the vegetable broth and stir well to combine.
Add the cooked (or canned) navy beans to the skillet. Stir to coat the beans in the molasses mixture.
Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until the beans are flavorful and the sauce has thickened.
Preheat your oven to 400°F (200°C) if you are baking the beans.
Transfer the beans to an oven-safe casserole dish if not using an oven-safe skillet. Sprinkle the shredded cheddar cheese evenly over the top of the beans.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Serve warm with crusty bread or as a side to your favorite meal.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 146.2 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1487 mg | 114% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4318 mg | 92% | |
*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.
