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
Rinse the beans and soak at least six hours, or overnight.
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.
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.
Cover the dish with foil and bake at 325 for thirty to forty-five minutes, stirring at least once during baking.