Description
Ina Garten’s Molasses Baked Beans bring hearty New England comfort to your table with rich, deep flavors of slow-cooked navy beans. Molasses and bacon create a classic side dish that promises warmth and satisfaction for family gatherings or casual weekend meals.
Ingredients
Scale
Main Protein:
- 1½ pounds (680 grams) dried cannellini or Great Northern white beans
- 0.5 pounds (227 grams) pork belly (rind removed), ½-inch diced
- 0.5 pounds (227 grams) slab smoked bacon, ½-inch diced
Vegetables and Aromatics:
- 2 cups (480 milliliters) chopped yellow onions (2 onions)
Sweeteners and Seasonings:
- 1½ cups (360 grams) light brown sugar, lightly packed
- 0.5 cups (120 milliliters) ketchup, such as Heinz
- 0.5 cups (120 milliliters) molasses, such as Grandma’s
- 0.5 cups (120 milliliters) pure maple syrup
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (15 grams) dry mustard, such as Coleman’s
- 0.5 teaspoon (2.5 grams) crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- Soak dried beans overnight in a spacious container, submerging them under 2.5 centimeters / 1 inch of cold water in the refrigerator.
- Heat the oven to 150°C / 300°F, positioning the rack in the middle position.
- Drain the soaked beans and transfer them to a medium Dutch oven. Cover with fresh water by 5 centimeters / 2 inches, then bring to a rolling boil. Reduce heat and simmer uncovered for 45-50 minutes, removing any foam that develops during cooking. Once tender, drain the beans and return them to the Dutch oven.
- In a large sauté pan, render the pork belly and bacon over medium heat for 5-7 minutes until golden and crisp. Use a slotted spoon to transfer the meat, reserving of rendered fat in the pan.
- Sauté chopped onions in the reserved fat over medium-low heat for 5-7 minutes until soft and lightly caramelized.
- Combine the cooked beans with sautéed onions, crispy pork mixture, brown sugar, ketchup, molasses, maple syrup, vinegar, dry mustard, red pepper flakes, salt, and black pepper. Pour boiling water to just cover the bean mixture.
- Cover the Dutch oven and bake for 5 hours, monitoring liquid levels hourly. Add boiling water if the beans appear dry to prevent scorching.
- During the final 15 minutes, uncover the beans to develop a rich mahogany color and glossy finish. Taste and adjust seasoning before serving hot.
Notes
- Elevate flavor by selecting high-quality pork belly and smoked bacon, ensuring rich, deep taste profiles that transform ordinary beans into extraordinary comfort food.
- Prevent dry beans by monitoring liquid levels hourly during baking, carefully adding boiling water to maintain moisture and ensure perfectly tender legumes.
- Maximize tenderness through overnight bean soaking, which helps ingredients cook uniformly and reduces potential digestive discomfort.
- Create depth by tasting and adjusting seasonings after baking, allowing subtle flavor enhancements that complement the slow-cooked ingredients.
- Optimize taste development by letting beans rest 10-15 minutes before serving, giving spices and ingredients time to harmonize and intensify overall deliciousness.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 131g)
- Calories: 160 kcal
- Sugar: 11g
- Sodium: 390mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg