Molasses Bacon Baked Beans With Mustard and Onions

Quick Recipe Version (TL;DR)

• Yield: 8 side servings (about 10 cups)
• Prep Time: 25 minutes
• Cook Time: 3 hours 55 minutes
• Total Time: 4 hours 20 minutes (plus 12–16 hours soaking)

Quick Ingredients

• 1 lb (454 g) dried navy beans (about 2 1/3 cups), picked over
• 1/2 tsp baking soda (for soaking)
• 8 oz (227 g) thick-cut bacon, cut into 1/2-inch pieces
• 1 large yellow onion, finely diced (about 2 cups)
• 3 cloves garlic, minced
• 1/2 cup (120 ml) unsulphured molasses
• 1/4 cup (55 g) packed dark brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 4 cups (960 ml) water (more as needed during baking)

Do This

• 1) Soak beans 12–16 hours in water with 1/2 tsp baking soda; drain and rinse.
• 2) Simmer beans in fresh water 45 minutes; drain, saving 2 cups cooking liquid.
• 3) Heat oven to 300°F (150°C). Cook bacon in a Dutch oven until browned; keep fat in pot.
• 4) Sauté onion in bacon fat 8 minutes; add garlic 30 seconds.
• 5) Stir in molasses, brown sugar, mustard, vinegar, paprika, salt, pepper, bay leaf, beans, reserved liquid, and 2 cups water.
• 6) Bake covered 2 hours, stirring once; add water if beans look dry.
• 7) Bake uncovered 45–60 minutes until thick and glossy; rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Deep, sweet-savory flavor from molasses, smoky bacon, and slow baking.
• Thick, glossy sauce that clings to the beans (ideal for scooping with crusty bread).
• Mostly hands-off once it’s in the oven; the oven does the heavy lifting.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 cloves garlic
• Dairy: none
• Meat: 8 oz (227 g) thick-cut bacon
• Pantry: 1 lb (454 g) dried navy beans, baking soda, unsulphured molasses, dark brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, bay leaf, kosher salt, black pepper

Full Ingredients

Beans

• 1 lb (454 g) dried navy beans (about 2 1/3 cups), picked over and rinsed
• 1/2 tsp baking soda
• Water, for soaking and cooking

Bacon and Aromatics

• 8 oz (227 g) thick-cut bacon, cut into 1/2-inch pieces
• 1 large yellow onion, finely diced (about 2 cups)
• 3 cloves garlic, minced

Molasses Sauce

• 1/2 cup (120 ml) unsulphured molasses
• 1/4 cup (55 g) packed dark brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 2 cups (480 ml) reserved bean cooking liquid (or water, if needed)
• 2 cups (480 ml) water, plus more as needed during baking

Step-by-Step Instructions

Step 1: Soak the beans

Place the dried navy beans in a large bowl and add enough cool water to cover by at least 3 inches. Stir in 1/2 teaspoon baking soda. Soak for 12–16 hours at room temperature.

Drain and rinse the beans well. (This rinse matters; it removes excess baking soda and helps the beans taste clean.)

Step 2: Par-cook the beans

Add the soaked beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer.

Simmer, partially covered, for 45 minutes, or until the beans are starting to soften but are still a little firm in the center.

Drain the beans, reserving 2 cups (480 ml) of the cooking liquid. Set beans aside.

Step 3: Heat the oven and render the bacon

Arrange a rack in the middle of the oven and preheat to 300°F (150°C).

In a 5- to 6-quart Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat is rendered and the bacon is browned, 8–10 minutes.

Use a slotted spoon to transfer bacon to a plate, leaving the rendered fat in the pot.

Step 4: Sauté the onion and garlic

Add the diced onion to the bacon fat and cook over medium heat until softened and lightly golden, 8 minutes, scraping up any browned bits.

Add the minced garlic and cook just until fragrant, 30 seconds. Keep the heat moderate so the garlic doesn’t scorch.

Step 5: Build the molasses-mustard sauce

Turn the heat to low and stir in:

1/2 cup (120 ml) molasses, 1/4 cup (55 g) dark brown sugar, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and the bay leaf.

Stir for about 30–60 seconds to dissolve the sugar and bloom the spices, then add the beans and the reserved bacon.

Step 6: Add liquid and bake covered

Pour in the 2 cups (480 ml) reserved bean cooking liquid and 2 cups (480 ml) water. Stir well, then bring to a gentle simmer on the stovetop (about 3–5 minutes).

Cover the Dutch oven with a lid and transfer to the oven. Bake for 2 hours, stirring once halfway through.

If the mixture looks dry at any point (beans should be mostly submerged but not soupy), stir in additional water in 1/2-cup (120 ml) increments.

Step 7: Uncover to thicken, then rest

Remove the lid and continue baking until the sauce is thick, glossy, and clings to the beans, 45–60 minutes. Stir every 20 minutes to prevent sticking on the bottom and to check liquid level.

Taste and adjust seasoning with additional salt if needed. For a looser texture, stir in a splash of hot water; for thicker beans, bake uncovered for an extra 10–15 minutes.

Let the beans rest uncovered for 10 minutes before serving. The sauce will tighten up as it cools slightly.

Pro Tips

• Keep an eye on the liquid level. Beans vary; if your oven runs hot or your Dutch oven is wide, you may need an extra 1/2 to 1 1/2 cups (120–360 ml) water during baking.
• Don’t skip the par-cook. It helps the beans get tender on schedule and prevents a chalky texture.
• Use unsulphured molasses. It gives a deep, bittersweet caramel note without harshness.
• Stir from the bottom. The sugars can settle and scorch; a deep stir every 20 minutes during the uncovered bake keeps everything glossy, not burnt.
• For maximum bacon flavor: brown the bacon well (but not burnt) and scrape up the browned bits when sautéing the onions.

Variations

• Spicy molasses-bacon beans: Add 1/4 tsp cayenne pepper with the smoked paprika, or stir in 1 tbsp finely chopped canned chipotle in adobo.
• Maple-molasses twist: Replace 2 tbsp of the molasses with 2 tbsp pure maple syrup for a slightly lighter sweetness.
• Extra smoky: Swap half the bacon for smoked pork belly, or add 1/2 tsp smoked salt (and reduce kosher salt to 1/2 tsp).

Storage & Make-Ahead

Cool beans to room temperature (within 2 hours), then refrigerate in an airtight container for up to 5 days. The sauce will thicken as it chills.

Reheat gently on the stovetop over low heat, stirring often, adding 1–3 tbsp water at a time to loosen. Or reheat covered in a 325°F (165°C) oven for 20–25 minutes, stirring halfway through.

Make-ahead: Bake fully, cool, and refrigerate overnight. Reheat the next day; the flavor improves and the sauce becomes even more cohesive.

Nutrition (per serving)

Approximate, based on 8 servings: 330 calories, 13 g protein, 12 g fat, 46 g carbohydrates, 10 g fiber, 18 g sugar, 650 mg sodium.