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Baked Beans

Our recipe calls for light molasses. These days, however, most labels don't specify the type, but light and dark molasses can usually be used interchangeably. And we suggest using unsulfured molasses (any type), which has a purer flavor than sulfured.

  • prep: 10 mins
    total time: 1 hour 20 mins
  • servings: 6

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Ingredients

  • 1/2 cup light unsulfured molasses
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 3 cans (15 ounces each) navy beans, drained and rinsed
  • Coarse salt and ground pepper
  • 1 large onion, halved and sliced 1/4 inch thick
  • 4 slices bacon, halved crosswise

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a medium bowl, combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.

  2. Step 2

    Transfer to a 2- to 3-quart covered baking dish. Scatter onion over beans; then lay bacon slices on top, in a single layer, covering onion as completely as possible.

  3. Step 3

    Cover dish and bake, 30 minutes. Uncover; cook until bacon is crispy, 30 to 40 minutes more. Let sit 5 minutes; mix well before serving.

Source
Everyday Food, September 2006

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Reviews (2)

  • Becky Myers 3 Oct, 2012

    This is a SUPER recipe! I'd been looking for one where I could do my own baked beans, instead of doctoring up the canned baked beans. This recipe nailed it! My family (8 children) loves it, as well as anyone else that tastes it. It's very flexible as I've used BBQ sauce in place of about 1/4 or more of the ketchup, part spicy brown mustard with the Dijon, and 2 T. dark molasses with 1/3 cup brown sugar or evaporated cane juice crystals in place of the light molasses. Always super!

  • Becky Myers 3 Oct, 2012

    This is a SUPER recipe! I'd been looking for one where I could do my own baked beans, instead of doctoring up the canned baked beans. This recipe nailed it! My family (8 children) loves it, as well as anyone else that tastes it. It's very flexible as I've used BBQ sauce in place of about 1/4 or more of the ketchup, part spicy brown mustard with the Dijon, and 2 T. dark molasses with 1/3 cup brown sugar or evaporated cane juice crystals in place of the light molasses. Always super!