COOK
SHOP
Magnifying glass search icon
Baseboard page divider
Sweet, hot, & savory, these twice-cooked molasses baked beans are made extra tender thanks to low, slow cooking on the stovetop & in the oven.
Jump to Recipe - Print Recipe

 

Course: Sides & Salads
Keyword: Comfort Food, Game Day, Make-Ahead, Sides, Summer, The Once and Future Beans

The Once and Future Beans

Rich and flavorful molasses baked beans in a casserole dish
ACTIVE TIME: 30 minutes
TOTAL TIME: 19 hours 30 minutes
Yield: 10 to 12 servings
Sweet, hot, and savory, these twice-cooked baked beans are made extra tender thanks to low and slow cooking on the stovetop and in the oven.
This application riffs on pork-and-beans and classic Boston baked beans. The molasses helps to keep the cooked beans whole and distinct, while jalepenos and cayenne give them just enough kick.
This recipe first appeared in Season 3 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

Specialized Hardware

6-quart Cast-iron Dutch oven
Rich and flavorful molasses baked beans in a casserole dish
ACTIVE TIME: 30 minutes
TOTAL TIME: 19 hours 30 minutes
Yield: 10 to 12 servings

Procedure

  • Place the beans in a large plastic container and add enough cold water to just submerge the beans. Soak overnight.
  • Heat oven to 250ºF.
  • Place the bacon in a 6-quart Dutch oven and turn the heat to medium. Add the onion and jalapeños and cook until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
  • Drain the beans and reserve 2 cups of the soaking liquid. Add the drained beans to the Dutch oven. Add the bean liquid and the chicken stock to the Dutch oven and bring to a boil over high heat. Add the liquid smoke, cayenne, black pepper, and salt, and urfa biber. Give it a stir and cover with the lid. Place the Dutch oven in the oven until the beans are tender, 6 to 8 hours.
Baseboard page divider