Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (about 2 cups) dried navy or great northern beans
- 6 oz thick-cut bacon or salt pork, chopped
- 1 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup unsulfured molasses
- 1/3 cup packed dark brown sugar
- 1/3 cup ketchup
- 2 tbsp Dijon mustard (or 1 tbsp dry mustard)
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1–1 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- 2 cups hot water or low-sodium chicken broth
- 1 bay leaf (optional)
Do This
- 1) Sort and rinse beans. Soak in plenty of water 8–12 hours, then drain.
- 2) Cover soaked beans with fresh water, simmer 30–40 minutes until just tender but not mushy. Drain.
- 3) Heat Dutch oven; cook bacon until crisp. Remove bacon; sauté onion and garlic in bacon fat and butter until golden.
- 4) Whisk molasses, brown sugar, ketchup, mustard, vinegar, smoked paprika, salt, pepper, and hot water/broth. Stir into onions.
- 5) Add drained beans, cooked bacon, and bay leaf. Beans should be just covered with liquid; top up with water if needed.
- 6) Cover and bake at 275°F (135°C) for 3 hours. Stir, then bake 1–2 hours more, uncovering for the last 45–60 minutes to caramelize.
- 7) Let rest 15–20 minutes. Taste and adjust seasoning; serve warm as a hearty side or main.
Why You’ll Love This Recipe
- Deep, old-fashioned flavor from slow baking, smoky pork, and real molasses.
- Hands-off and forgiving: once it is in the oven, the beans mostly take care of themselves.
- Budget-friendly and filling, perfect for feeding a crowd or stocking the freezer.
- Pairs beautifully with grilled meats, sausages, cornbread, or a simple salad.
Grocery List
- Produce: 1 large yellow onion, 3 cloves garlic, fresh parsley or chives (optional garnish)
- Dairy: Unsalted butter
- Pantry: Dried navy or great northern beans, thick-cut bacon or salt pork, unsulfured molasses, dark brown sugar, ketchup, Dijon mustard or dry mustard, apple cider vinegar, smoked paprika, bay leaf, kosher salt, black pepper, water or low-sodium chicken broth, Worcestershire sauce (optional), maple syrup (optional)
Full Ingredients
Beans and Base
- 1 lb (about 2 cups) dried navy beans or great northern beans, picked over and rinsed
- Water, for soaking and parboiling
- 6 oz thick-cut bacon or salt pork, cut into 1/2-inch pieces
- 1 tbsp unsalted butter
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 bay leaf (optional but traditional)
Sweet-and-Savory Molasses Sauce
- 1/2 cup unsulfured molasses
- 1/3 cup packed dark brown sugar
- 1/3 cup ketchup
- 2 tbsp Dijon mustard or 1 tbsp dry mustard powder
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika (or regular paprika for milder flavor)
- 1–1 1/2 tsp kosher salt, to taste (start with 1 tsp; you can add more later)
- 1/2 tsp freshly ground black pepper
- 2 cups hot water or low-sodium chicken broth
- 1 tbsp Worcestershire sauce (optional, for extra savory depth)
- 1–2 tbsp pure maple syrup (optional, for a slightly richer sweetness)
Optional Garnishes & Serving
- Chopped fresh parsley or chives
- Crusty bread, cornbread, or buttered rolls, for serving
Step-by-Step Instructions
Step 1: Soak the beans
Place the dried beans in a large bowl and pick through them, discarding any stones or shriveled beans. Rinse well under cool running water. Cover the beans with at least 3–4 times their volume of cold water (they will expand a lot). Let soak at room temperature for 8–12 hours or overnight.
After soaking, drain the beans and rinse again. This simple step helps them cook more evenly and makes them easier to digest. If you are in a hurry, you can do a quick soak: cover beans with water in a pot, bring to a boil for 2 minutes, turn off the heat, cover, and let sit 1 hour. Drain and continue.
Step 2: Parboil until just tender
Transfer the soaked, drained beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface with a spoon.
Simmer the beans for 30–40 minutes, until they are just tender on the outside but still firm in the center. You do not want them fully soft yet, because they will finish cooking in the oven. In the last 5 minutes of simmering, lightly season the water with a small pinch of salt. Drain the beans well and set aside.
Step 3: Cook the bacon and aromatics
While the beans are parboiling, preheat your oven to 275°F (135°C).
Place a heavy, oven-safe pot or Dutch oven (4–5 quarts) over medium heat. Add the chopped bacon or salt pork and cook, stirring frequently, until the fat is rendered and the pieces are browned and crisp, 6–10 minutes. Use a slotted spoon to transfer the browned pork to a plate, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft, translucent, and starting to turn golden around the edges, 8–10 minutes. Stir in the minced garlic and cook for 1 minute more, just until fragrant. Remove the pot from the heat.
Step 4: Whisk together the molasses sauce
In a large bowl or measuring jug, whisk together the molasses, dark brown sugar, ketchup, Dijon mustard (or dry mustard), apple cider vinegar, smoked paprika, kosher salt, black pepper, hot water or broth, and Worcestershire sauce and maple syrup (if using). Taste the sauce: it should be sweet, tangy, and savory, with a little bitterness from the molasses. Remember that the flavor will mellow and deepen as it bakes.
Pour this sauce into the Dutch oven with the sautéed onions and garlic, stirring to combine and scraping up any browned bits from the bottom of the pot. This is where a lot of the smoky flavor lives.
Step 5: Combine beans, bacon, and sauce
Add the drained parboiled beans and the cooked bacon or salt pork to the Dutch oven. Tuck in the bay leaf, if you are using it. Gently stir to coat all the beans in the sauce, being careful not to mash them.
The beans should be just covered with liquid. If the level is below the beans, add a bit more hot water or broth until they are barely submerged. If you prefer a thicker, less saucy finish, err on the side of slightly less liquid; you can always add a splash more later if they get too dry.
Step 6: Slow-bake until lush and caramelized
Cover the pot tightly with its lid (or a double layer of foil). Transfer to the preheated 275°F (135°C) oven and bake for about 3 hours. Every 1–1 1/2 hours, carefully pull the pot out, stir the beans gently, and check the liquid level. If they look dry or thick before the beans are fully tender, add 1/4–1/2 cup hot water or broth.
After about 3 hours, the beans should be quite tender but not falling apart, and the sauce will be thickening. Continue baking for another 1–2 hours, for a total of 4–5 hours, until the beans are very tender and the sauce is glossy and deeply flavored.
For a caramelized top, remove the lid for the last 45–60 minutes of baking. If you like, raise the oven temperature slightly to 300°F (150°C) during this final stretch. The surface should darken to a rich mahogany color with sticky, concentrated edges.
Step 7: Rest, taste, and serve
Remove the pot from the oven and discard the bay leaf. The beans will look a bit looser when bubbling hot, but will thicken as they cool slightly. Let the beans rest, uncovered, for 15–20 minutes before serving to allow the sauce to settle and cling nicely to the beans.
Taste and adjust the seasoning: add a pinch more salt for savoriness, a splash more vinegar for brightness, or a drizzle of maple syrup or molasses if you prefer a sweeter finish. Sprinkle with chopped fresh parsley or chives for color if desired. Serve warm as a hearty side dish with grilled meats, ham, sausages, or roasted vegetables, or as a rustic main with crusty bread or cornbread.
Pro Tips
- Use the right pot: A heavy, lidded Dutch oven or similar oven-safe pot helps the beans cook evenly and prevents scorching along the bottom and sides.
- Watch the liquid level: Beans can go from perfect to dry if forgotten. Check every 60–90 minutes; add hot water or broth a little at a time if the beans are exposed before they are fully tender.
- Adjust sweetness and tang at the end: Molasses can vary in intensity. Taste after baking and fine-tune with tiny splashes of vinegar or maple syrup until it suits your palate.
- Cook ahead for better flavor: Like many slow-baked dishes, these beans taste even better the next day as the flavors meld. Reheat gently with a splash of water.
- Avoid over-softening early on: Do not fully cook the beans during the parboil stage. Leaving them slightly firm helps them hold their shape through long baking.
Variations
- Smoky Vegetarian Amish Beans: Skip the bacon and butter. Use 2 tbsp olive oil to sauté the onions, and add 1–1 1/2 tsp extra smoked paprika plus a pinch of liquid smoke or smoked salt. Use vegetable broth instead of chicken broth.
- Maple-Bourbon Beans: Replace 2–3 tbsp of the molasses with pure maple syrup and add 2–3 tbsp bourbon to the sauce. The alcohol will cook off, leaving a warm, complex flavor.
- Slow-Cooker Version: After parboiling the beans and cooking the bacon and aromatics on the stovetop, combine everything in a slow cooker instead of a Dutch oven. Cook on LOW for 7–8 hours, or until the beans are very tender and the sauce is thickened. Prop the lid slightly ajar for the last hour if you want a thicker, less saucy finish.
Storage & Make-Ahead
Let the beans cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4–5 days. Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce if needed, or warm in a 300°F (150°C) oven, covered, until hot through.
For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating. This recipe is an excellent make-ahead option for gatherings: you can fully bake the beans a day in advance, chill, and then reheat covered in a 300°F (150°C) oven for 30–40 minutes, adding a little water if they seem too thick.
Nutrition (per serving)
Approximate values for 1 of 8 servings (will vary with brands and exact ingredients): about 360 calories; 12 g protein; 11 g fat; 53 g carbohydrates; 12 g fiber; 23 g sugars; 720 mg sodium. These beans are naturally high in fiber and plant-based protein from the legumes, with added richness and flavor from the pork and molasses.
