Ina Garten Molasses Baked Beans

Ina Garten’s Molasses Baked Beans is made with dried cannellini beans, pork belly, smoked bacon, yellow onions, light brown sugar, ketchup, molasses, pure maple syrup, apple cider vinegar, dry mustard, and red pepper flakes. This hearty Molasses Baked Beans recipe creates a delicious side dish that takes about 6 hours to prepare and can serve up to 6 people.

This Molasses Baked Beans Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1½ pounds dried cannellini or Great Northern white beans
• ½ pound pork belly (rind removed), ½-inch diced
• ½ pound slab smoked bacon, ½-inch diced
• 2 cups chopped yellow onions (2 onions)
• 1½ cups light brown sugar, lightly packed
• ½ cup ketchup, such as Heinz
• ½ cup molasses, such as Grandma’s
• ½ cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon dry mustard, such as Coleman’s
• ½ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

How To Make Molasses Baked Beans?

1. Prepare the Beans: Place the beans in a large bowl, cover with water by 2.5cm / 1 inch, and refrigerate overnight.
2. Preheat the Oven: The next day, preheat the oven to 150°C / 300°F.
3. Cook the Beans: Drain the beans, then place them in a medium (25–28cm / 10–11-inch) Dutch oven. Add water to cover the beans by 5cm / 2 inches, bring to a boil, reduce heat, and simmer uncovered for 45–50 minutes until very tender. Skim any foam from the surface while cooking. Drain and return the beans to the Dutch oven.
4. Cook the Pork Belly and Bacon: In a large (30cm / 12-inch) sauté pan over medium heat, cook the pork belly and bacon for 5–7 minutes, stirring often, until lightly browned. Remove with a slotted spoon and set aside, draining off all but 3 tablespoons of the fat.
5. Sauté the Onions: In the same pan, add the onions and cook over medium-low heat for 5–7 minutes, stirring occasionally, until tender and lightly browned.
6. Combine and Season: Add the sautéed onions, reserved pork mixture, brown sugar, ketchup, molasses, maple syrup, vinegar, dry mustard, red pepper flakes, 4 teaspoons salt, and 1 teaspoon black pepper to the beans in the Dutch oven. Pour in enough boiling water to just cover the beans.
7. Bake the Beans: Cover and bake in the preheated oven for 5 hours, checking the liquid level every hour. If the beans are too dry, add a little more boiling water.
8. Finish and Serve: For the last 15 minutes of baking, remove the lid so the beans achieve a warm mahogany color. Check seasoning and serve hot.

Recipe Tips:

• Soak the Beans Overnight: For the best texture, soak the beans in water the night before. This helps them cook evenly and become tender without breaking apart.
• Use Fresh Ingredients: Fresh pork belly and smoked bacon add more flavor than pre-packaged or frozen alternatives. Choose quality ingredients for the richest taste.
• Check Liquid Levels During Baking: To avoid dry beans, check the liquid level every hour during baking. Add boiling water as needed to keep the beans covered.
• Adjust Seasoning After Baking: After baking, taste and adjust the salt and pepper as needed. The long cooking time can mellow flavors, so a little extra seasoning can enhance the final taste.
• Let the Beans Rest Before Serving: Allow the beans to sit for 10–15 minutes before serving to let the flavors meld. This resting time makes a big difference in taste and texture.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Molasses Baked Beans cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 4 days.
• Freeze: Allow the beans to cool completely before transferring them to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Place the beans in a saucepan over medium heat. Add a splash of water if needed to prevent sticking, and stir occasionally until heated thoroughly.

Nutrition Facts

Serving Size: 1 cup (about 131g)

• Calories: 160 kcal
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 390mg
• Potassium: 395mg
• Total Carbohydrate: 35g
• Dietary Fiber: 8g
• Sugars: 11g
• Protein: 8g

Try More Ina Garten Recipe:

• Ina Garten Brown Butter Skillet Cornbread
• Ina Garten Glazed Sweet Potatoes
• Ina Garten Roasted Fingerling Potatoes & Almost Any Green Vegetable