Slow Baked Beans With Molasses and Bacon

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/29/21
Slow baked beans
Diana Rattray
Prep: 15 mins
Cook: 5 hrs
Inactive time: 12 hrs
Total: 17 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
178 Calories
2g Fat
33g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 178
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 6mg 2%
Sodium 261mg 11%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 23%
Total Sugars 17g
Protein 7g
Vitamin C 2mg 10%
Calcium 74mg 6%
Iron 2mg 11%
Potassium 461mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When making this baked beans recipe, you'll need to stir the beans occasionally and check for tenderness. There are many factors that could make beans tender in more or less time, so check periodically after a few hours. Delightfully rich in flavor, these beans are made with molasses, brown sugar, and spices, and layered with onions and bacon, then slow-cooked in the oven.

These beans are delicious with steak or hot dogs (to make beans and franks). Make them part of your picnic or cookout or take them tailgating, too!

Ingredients

  • 1 pound dried navy beans

  • 4 thick slices bacon, diced

  • 1 cup coarsely chopped onion

  • 4 tablespoons molasses

  • 1/3 cup packed brown sugar

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground mustard

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Rinse navy beans under cold running water. Pick out any malformed beans and any small stones you might find.

  3. Cover beans with 8 cups of water; let soak overnight. Bring beans to a boil; remove from heat. Using a colander over a bowl, drain liquids into bowl. Set aside.

    Note: if you didn't plan ahead and don't have many hours, try the Quick-Soak method for dry beans.

  4. Preheat oven to 325 F. Layer beans, onion, and diced bacon in three or four layers in a three- to four-quart covered casserole or bean pot.

  5. In a small bowl or large measuring cup, measure one cup of the hot cooking liquid. Add molasses, brown sugar, salt, mustard, and pepper. Stir to blend.

  6. Pour liquid and molasses mixture over beans. Add enough of reserved bean cooking liquid to almost cover beans.

  7. Cover and bake beans for about four to five hours or until tender, stirring occasionally and adding more liquid, as needed. If beans are runny, remove lid and continue baking for 10 to 15 minutes.

Recipe Variation

  • Use great northern or cannellini beans in place of navy beans. Or add them in along with the navy beans.

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