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Molasses Baked Beans

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
  • Total Time
    Prep: 1 hour 25 min. + soaking Bake: 2 hours
  • Makes
    16-20 servings


  • 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


  • Place beans and 2-1/2 qts. 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 water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. Return beans to pan; add remaining ingredients and mix well. Cover and bake at 350° for 2 to 2-1/2 hours or until beans reach desired consistency, stirring occasionally. Add some of the reserved cooking liquid if too thick.

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  • 2124arizona
    Jun 25, 2017

    Nothing taste much better than these beans with your favorite barbecued meat and potato salad. Yum!

  • Rabid_Monkey202
    Mar 10, 2012

    I made it in a crock pot, added ham steak, used pinto instead of navy beans, and left out the liquid smoke. It was really good, but I prefer my baked beans to be more sweet than savory--reducing the ketchup to 1 cup would fix this no problem.Even my husband, who hates beans, loved this.

  • beverly snedden
    Jan 9, 2011

    Best beans ever. Taste even better next day & freeze well!