Baked Beans with Tomato Molasses

There was a rainy Sunday last November when the house felt drafty and empty, and I decided beans were the answer. The whole neighborhood smelled like molasses and tomatoes by afternoon. My neighbor actually knocked on the door to ask what was baking. That first batch disappeared before dinner even started.

I brought these to a Fourth of July potluck years ago, and the host kept sneaking spoonfuls straight from the serving dish. She claimed she was just checking the seasoning. By the time we actually ate, half the pan was gone. Now she requests them for every gathering.

Ingredients

• 500 g dried navy beans: These small white beans hold their shape beautifully through long cooking, though cannellini or pinto beans work just as well if thats what you have in the pantry
• 1 medium onion: Finely chopped onion melts into the sauce as it cooks, providing a sweet foundation that balances the molasses
• 2 cloves garlic: Minced fresh garlic adds subtle depth without overpowering the other flavors
• 400 g canned crushed tomatoes: This forms the saucy base that coats every bean in tangy richness
• 60 ml molasses: Dark molasses gives that classic deep color and bittersweet undertone that makes baked beans unmistakable
• 3 tbsp brown sugar: Brown sugar rounds out the acidity and creates that glossy finish on the sauce
• 2 tbsp tomato paste: Concentrated tomato paste intensifies the overall flavor and helps thicken the sauce
• 1 tbsp Dijon mustard: A sharp mustard cuts through the sweetness and adds a sophisticated edge
• 1 tbsp apple cider vinegar: Vinegar provides brightness that prevents the dish from tasting too heavy or cloying
• 1 tsp smoked paprika: This adds a subtle smokiness without needing bacon, though you can always add both
• ½ tsp ground black pepper: Freshly ground pepper adds warmth and a gentle background spice
• 1 tsp salt: Salt enhances all the other flavors and helps balance the sweet elements
• 250 ml water: Just enough liquid creates the perfect saucy consistency as the beans slowly cook
• 2 tbsp olive oil: A little oil helps sauté the aromatics and contributes to the luxurious mouthfeel

Instructions

Prepare the beans:

If using dried beans, soak them overnight in plenty of cold water, then drain and simmer in fresh water for about 1 hour until tender but still holding their shape. Drain and set aside while you make the sauce.

Preheat your oven:

Set your oven to 160°C (325°F) so its ready when the sauce comes together.

Sauté the aromatics:

In a large ovenproof pot or Dutch oven, warm the olive oil over medium heat, then cook the chopped onion for about 5 minutes until it softens and turns translucent. Add the minced garlic and let it cook for just 1 minute more until fragrant.

Build the flavor base:

Stir in the tomato paste, smoked paprika, and black pepper, cooking for 1 minute to bloom the spices and wake up their flavors.

Create the sauce:

Add the crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Mix everything thoroughly until the molasses dissolves and the sauce looks uniform.

Combine everything:

Fold in the cooked beans, making sure every single one is coated in that beautiful dark sauce. Let the mixture come to a gentle simmer on the stovetop.

Slow bake to perfection:

Cover the pot and transfer it to the oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce has thickened and clings to the beans.

Final adjustments:

Taste the beans and add more salt or pepper if needed, then serve them hot while the sauce is still glossy and bubbling.

Save

My father in law took one bite of these beans and declared they were better than his mothers recipe. He asked for the container of leftovers before wed even finished washing the dishes. That was the moment I knew this recipe was a keeper forever.

Making It Smoky

If you love that campfire flavor, dice some cooked bacon and stir it in during the last 30 minutes of baking. A few drops of liquid smoke work beautifully for a vegetarian version that still has that distinctive smoky depth.

Bean Variations

Navy beans are traditional, but I have used cannellini, pinto, and even a mix of whatever dried beans were languishing in the back of my cupboard. Each variety brings a slightly different texture, but the sauce makes them all taste delicious.

Serving Ideas

These beans deserve more than just a spot on the side of the plate. They are incredible spooned over toast for a hearty breakfast, paired with grilled sausages, or even as a filling for baked potatoes. Leftovers reheat beautifully and make the most satisfying lunch.

• Crusty bread is essential for sopping up every last bit of sauce
• A sharp cheddar melted on top transforms them into a main course
• Keep a jar in the fridge for emergency comfort food all week long

Save

These beans have become my answer to almost every cooking question. Bring them to potlucks, serve them at holidays, or just keep a container in the fridge for when you need something that tastes like home.

Recipe Questions & Answers

→ Can I use canned beans instead of dried?

Yes, simply use three 400g cans of navy beans, drained and rinsed. Skip the overnight soaking and initial boiling steps, then proceed directly to making the sauce and baking.

→ How long do these baked beans keep?

Store cooled beans in an airtight container in the refrigerator for up to 5 days. The flavors often improve after a day or two. Reheat gently on the stove with a splash of water.

→ Can I make these in a slow cooker?

Absolutely. After preparing the sauce on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender and sauce thickened.

→ What type of beans work best?

Navy beans are traditional for their creamy texture, but cannellini, great Northern, or pinto beans also work beautifully. Each variety will have a slightly different texture and flavor profile.

→ How can I add more smoky flavor?

Add diced cooked bacon during the sauté step, stir in a few drops of liquid smoke with the sauce ingredients, or increase the smoked paprika to 2 teaspoons for a deeper smoky dimension.

→ Can I freeze these baked beans?

Yes, cooled beans freeze well for up to 3 months. Portion into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.