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Molasses Baked Beans

Total Time

Prep: 1 hour 25 min. + soaking Bake: 2 hours


18 servings

These hearty from-scratch baked beans taste like they were simmered over an open fire. Their sweet and zippy flavor is as big as the great outdoors. No matter what kind of meal you're "rustling up", this satisfying side dish is certain to please. -Sandra Thorn, Sonora, California


  • 2 pounds dried navy beans
  • 5 quarts water, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups ketchup
  • 1 cup butter, melted
  • 2 large onions, quartered
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 tablespoon salt
  • 1 tablespoon Liquid Smoke or barbecue sauce


  1. Place beans and 2-1/2 qt. water in a 6-qt. Dutch oven; bring to a boil and boil for 2 minutes. Remove from the heat; soak for 1 hour. Drain and rinse beans; return to pan with remaining 2-1/2 qt. water. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 hour.
  2. Preheat oven to 350°. Drain beans, reserving cooking liquid. Return beans to pan; add remaining ingredients and mix well. Cover and bake until beans reach desired consistency, 2 to 2-1/2 hours, stirring occasionally. Add some of the reserved cooking liquid if too thick.

Nutrition Facts

3/4 cup: 346 calories, 11g fat (7g saturated fat), 27mg cholesterol, 816mg sodium, 53g carbohydrate (22g sugars, 9g fiber), 12g protein.

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