Baked Beans Tomato Molasses

My dad made baked beans every Sunday morning without fail, the smell of molasses and tomatoes filling the house before anyone else was awake. He had this heavy blue Dutch oven he swore made better beans than anything else, and honestly, I think he was right. Last winter I finally asked for his recipe, turns out it was mostly about patience and knowing when the sauce looked thick enough. Now I make them on rainy weekends when the kitchen feels like the coziest place in the world.

I brought these to a Fourth of July barbecue last summer, thinking maybe they would sit beside the burgers as a polite side dish. By the time I made it through the line, the pan was empty and three different people had already asked for the recipe. One guy admitted he usually hates baked beans but went back for thirds, which I consider the highest compliment possible.

Ingredients

• 500 g dried navy beans: Dried beans give you better texture control, though canned work in a pinch
• 1 medium onion, finely chopped: Foundation of flavor, so chop it smaller than you think you need to
• 2 cloves garlic, minced: Fresh garlic makes a difference here, do not skip it
• 400 g canned crushed tomatoes: Forms the base of your sauce, quality matters
• 60 ml molasses or dark treacle: This is what gives baked beans that deep rich color and signature sweetness
• 3 tbsp brown sugar: Balances the acidity of tomatoes and adds caramel notes
• 2 tbsp tomato paste: Concentrated tomato flavor that deepens everything
• 1 tbsp Dijon mustard: Adds a subtle sharpness that cuts through the sweet
• 1 tbsp apple cider vinegar: Brightens up all that richness
• 1 tsp smoked paprika: Gives a smoky depth without needing bacon
• ½ tsp ground black pepper: Gentle background heat
• 1 tsp salt: Essential for bringing all flavors together
• 250 ml water: Creates the right sauce consistency as everything simmers
• 2 tbsp olive oil: For sautéing your aromatics properly

Instructions

Start with your beans:

If using dried beans, soak them overnight in plenty of cold water, then drain and simmer in fresh water for about an hour until tender but not falling apart, then drain again

Heat your oven:

Preheat to 160°C (325°F) so it is ready when your sauce comes together

Build your flavor base:

Heat olive oil in a large ovenproof pot or Dutch oven over medium heat, sauté onion for 5 minutes until soft, add garlic for just 1 minute more until fragrant

Add the spices:

Stir in tomato paste, smoked paprika, and black pepper, cook for 1 minute to wake up the flavors

Create your sauce:

Pour in crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water, mixing everything until well combined

Combine everything:

Stir in your beans until they are thoroughly coated in sauce, bring the mixture to a gentle simmer on the stove

Slow bake to perfection:

Cover the pot and transfer to your preheated oven, bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens beautifully and beans are completely tender

Final check:

Taste and adjust seasoning if needed, then serve hot with whatever makes you happy

Save

My grandmother kept a jar of baked beans in her refrigerator at all times, saying they tasted better on day two anyway. After making this recipe enough times, I have started doing the same thing. There is something profoundly satisfying about knowing comfort food is waiting in the fridge, ready to be warmed up whenever life feels a little too busy or cold.

Make It Your Own

Once you have made this recipe a few times, you will start developing opinions about sweetness levels or thickness. I have learned that adding a splash more vinegar cuts the sweetness perfectly if your molasses was particularly heavy that day. Trust your taste buds more than the measuring spoons.

Serving Ideas That Work

These beans shine alongside grilled sausages or as part of a hearty breakfast with eggs and toast. I have also served them over baked potatoes, which sounds strange until you try it and realize the combination is actually genius. They freeze well too, so doubling the batch is never a bad idea.

Common Questions

People always ask if the beans will get mushy during the long oven time, but somehow they hold their shape beautifully while becoming incredibly tender. The key is not overcooking them during the initial boiling step, and checking on them during the final hour of baking.

• If the sauce looks too thick before baking, add another splash of water
• Canned beans reduce total time to about 1 hour in the oven
• Let the beans rest for 10 minutes before serving for the best texture

Save

There is something deeply grounding about a dish that requires patience and rewards you with such comfort. Hope these beans find their way into your regular rotation, alongside whatever memories make your kitchen feel like home.

Recipe Help & Answers

→ Can I use canned beans instead of dried?

Yes, simply use three 400g cans of navy beans, drained and rinsed. Skip the initial boiling step and reduce the oven baking time to about 1 hour, since the beans are already tender.

→ How long will these keep in the refrigerator?

Store cooled beans in an airtight container for up to 5 days. The flavors actually improve after a day or two as they have more time to meld together.

→ Can I freeze baked beans?

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

→ What's the best way to reheat leftovers?

Reheat gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. Alternatively, warm in a covered dish at 160°C (325°F) for about 20 minutes.

→ Can I make these in a slow cooker?

Yes, 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, stirring occasionally, until the sauce is thick and beans are tender.