Welcome back to my kitchen, where the aroma of family traditions and beloved recipes fill the air. Today, I’m excited to share a dish that holds a special place in my heart – Old Fashioned Molasses and Bacon Baked Beans. This recipe is a delightful blend of smoky, sweet, and savory flavors that never fail to bring back fond memories of family gatherings and summer cookouts.
Growing up, baked beans were a staple at our family reunions. My grandmother would always prepare a large pot of her famous baked beans, and it was the dish everyone eagerly anticipated. The combination of tender beans, crispy bacon, and the rich molasses sauce created a symphony of flavors that perfectly complemented the barbecue fare. I remember sitting in the backyard, the sun shining down, and the sound of laughter filling the air as we all enjoyed our meals together.
Over the years, I’ve experimented with different variations of this classic recipe, and the one I’m sharing today has become a favorite in my household. The addition of smoked paprika and chili powder gives the beans a subtle kick, while the Worcestershire sauce adds a depth of flavor that’s hard to resist.
One of the great things about this recipe is its versatility. While it’s perfect for a summer picnic, it’s also a comforting dish to enjoy during the colder months. The hearty beans and savory bacon make it a satisfying meal on its own, or a wonderful side dish to accompany roasted meats or grilled vegetables.
I’ve found that using navy beans or white beans works best for this recipe, as they hold their shape well during the long cooking process. Soaking the beans overnight is crucial to achieving that perfect tender texture. If you’re short on time, you can use canned beans, but trust me, the extra step of soaking the beans is worth the effort.
Now, let’s dive into the recipe and create a dish that’s sure to become a favorite in your home as well. Gather your ingredients, preheat your oven, and get ready to fill your kitchen with the mouthwatering aroma of Old Fashioned Molasses and Bacon Baked Beans. Happy cooking!
Making Old Fashioned Molasses & Bacon Baked Beans
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Ingredients
- 1 1/2 pounds dry white or navy beans
- 1 pound smoked bacon, chopped into small pieces
- 4 garlic cloves, minced
- 2 large red onions, chopped
- 3 cups water
- 1 cup light molasses
- 1/2 cup Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons smoked paprika
- 1 tablespoon ground chili powder
- 1 tablespoon dried thyme
- 28-ounce can crushed tomatoes
- 28-ounce can tomato sauce
- 4 tablespoons Dijon mustard
Directions
- Soak the beans in water overnight or for up to 48 hours.
- In a large skillet, slowly cook the bacon until crispy and the fat is rendered. Drain most of the fat and set the bacon aside.
- Return the skillet to the stove, add the onions and garlic, and cook until they soften. Pour in the water and bring to a boil to deglaze the pan.
- Transfer the skillet’s contents to a large covered roasting pan. Add the crispy bacon, soaked and drained beans, and all remaining ingredients. Stir to combine.
- Cover the roasting pan and place it in a preheated oven at 325°F. Bake for 4 to 5 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
- If the sauce thickens too quickly before the beans are fully cooked, add a little extra boiling water (about 1 to 1 1/2 cups at a time) as needed during the cooking process.
FAQs:
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. Be sure to drain and rinse them before adding to the recipe. However, keep in mind that the cooking time will be shorter.
What can I substitute for molasses?
If you don’t have molasses, you can use dark corn syrup, honey, or maple syrup as a substitute. The flavor will be slightly different, but still delicious.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After completing steps 2 and 3, transfer everything to a slow cooker and cook on low for 8-10 hours or until the beans are tender.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the baked beans for up to 3 months. Reheat them on the stove or in the microwave.
Can I add other ingredients to this recipe?
Feel free to customize this recipe by adding ingredients like chopped bell peppers, jalapenos for heat, or even a bit of brown sugar for extra sweetness.
What should I do if my beans are still hard after baking?
If your beans are still hard after the suggested cooking time, they may need more time to soften. Continue baking and check every 30 minutes, adding a bit more water if needed.
Old Fashioned Molasses and Bacon Baked Beans
Ingredients
- 1 1/2 lb dry navy or white beans
- 1 lb smoked bacon sliced into small pieces
- 4 minced garlic cloves
- 2 large chopped red onions
- 3 cups water
- 1 cup light molasses
- 1/2 cup Worcestershire sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 4 tbsp smoked paprika
- 1 tbsp ground chili powder
- 1 tbsp dried thyme leaves
- one 28-ounce can pureed crushed tomatoes
- one 28-ounce can tomato sauce
- 4 tbsp Dijon mustard
Instructions
- Soak the beans in water overnight or for up to 48 hours.
- In a large skillet, fry the bacon slowly until all the fat is rendered and the bacon is crispy. Drain most of the fat from the skillet and set the bacon aside.
- Return the skillet to the stove, add the onions and garlic, and cook until softened. Add the water and bring it to a boil to deglaze the pan.
- Transfer the contents of the skillet to a large covered roasting pan. Add the crispy bacon, soaked and drained beans, and all other ingredients. Stir well to combine.
- Cover the roasting pan and place it in a preheated oven at 325°F. Bake for 4 to 5 hours, stirring occasionally, until the beans are tender and the sauce is thickened.
- If the sauce thickens too quickly before the beans are fully cooked, add a little extra boiling water (about 1 to 1 1/2 cups at a time) as needed throughout the cooking process.
