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Easy Homemade Baked Beans Recipe with Smoky Bacon and Sweet Molasses for Perfect Flavor

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A comforting and flavorful baked beans recipe featuring smoky bacon and sweet molasses, perfect for potlucks, barbecues, or cozy dinners. Slow-baked to achieve a rich, velvety texture with a unique sweet and smoky twist.

Ingredients

Scale
  • 1 1/2 cups (280g) dried navy beans or great northern beans, soaked overnight or quick-soaked
  • 6 ounces (170g) smoky bacon, thick-cut, chopped
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup (60ml) molasses (blackstrap recommended)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups (475ml) chicken broth (low-sodium; vegetable broth for vegetarian option)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

Instructions

  1. Rinse 1 1/2 cups (280g) dried navy or great northern beans under cold water. Place in a large bowl and cover with 3 inches of cold water. Soak overnight (8-12 hours) or quick-soak by boiling beans for 5 minutes, then covering and letting sit for 1 hour. Drain and rinse before cooking.
  2. Preheat oven to 325°F (165°C).
  3. In a large pot, cover soaked beans with fresh water by 1-2 inches. Bring to a gentle boil, then reduce heat and simmer uncovered for about 45 minutes or until tender but not mushy. Drain and set aside.
  4. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add chopped smoky bacon and cook until crispy and browned, about 6-8 minutes. Remove bacon with a slotted spoon and set aside.
  5. In the bacon fat, add finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook another minute until fragrant.
  6. Stir in tomato paste and smoked paprika; cook for 2 minutes to deepen flavors.
  7. Return bacon to the pot, add cooked beans, then stir in molasses, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and chicken broth. Mix well and season with salt and freshly ground black pepper to taste.
  8. Cover the Dutch oven with a lid or foil and bake in the preheated oven for 2 hours, stirring every 30-40 minutes to prevent sticking and check liquid levels. Add broth or water if beans look dry.
  9. Remove from oven and let beans rest for 10 minutes to thicken. Taste and adjust seasoning if needed. Serve warm.

Notes

For thicker beans, remove lid during the last 20 minutes of baking to allow liquid to evaporate. Add broth or water during baking if beans become too dry. For vegetarian version, omit bacon and add 1 teaspoon liquid smoke and extra smoked paprika. Slow cooker method: after sautéing, cook on low for 6-8 hours or high for 3-4 hours. Use maple syrup instead of molasses for milder sweetness. Store leftovers in airtight container refrigerated up to 4 days or freeze.

Nutrition

Keywords: baked beans, homemade baked beans, smoky bacon, molasses, slow baked beans, comfort food, potluck recipe, barbecue side dish

Find it online: https://siennaspoon.com/easy-homemade-baked-beans-recipe-with-smoky-bacon-and-sweet-molasses-for-perfect-flavor/