Molasses Baked Beans

Molasses Baked Beans

I suppose baked beans are stereotyped to pair with hotdogs and cookouts–the fare of summer–but their heartiness and smokiness really ought to give them autumn status. Molasses is a fall flavour, and these beans are thick with it. Adjust the sweetness to your liking, and feel free to baconize it.

Molasses Baked Beans


  • 1 lb great northern beans or other white bean, dry
  • 1/2 cup blackstrap molasses
  • 8 oz tomato sauce
  • 4 Tbsp honey
  • 2 tsp white vinegar


  1. Rinse the beans and soak at least six hours, or overnight.
  2. Rinse and drain. Put beans in a large pot and fill the pot with water a few inches above the beans. Bring to a boil, skim off the foam that rises to the surface, and turn the heat down to a lively simmer. Simmer until the beans are soft.
  3. In a small bowl, combine the molasses, tomato sauce, honey, and vinegar. Drain the beans in a colander and pour into a 9×13 baking dish. Pour the molasses mixture over the beans and stir to coat.
  4. Cover the dish with foil and bake at 325 for thirty to forty-five minutes, stirring at least once during baking.

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