Homemade Baked Beans with Molasses and Tomato
Slow-cooked navy beans combined with a rich tomato-molasses sauce flavored with apple cider vinegar, liquid smoke, and mustard powder. Soaked overnight and simmered until tender, then baked low and slow until the sauce thickens and flavors meld. A savory-sweet side dish with depth from kombu and a subtle smoky finish.
Ingredients
- 16 oz small white beans or navy beans, driedcannellini beans1:1legume
similar cook time and texture
- 10 cup water, divided
- 2 tablespoon salt
- 1 sheet kombu
- 1 tablespoon oil
- ½ medium onion
- 2 tablespoon tomato paste
- ½ cup molassesdark brown sugar0.5 cup molasses = 0.5 cup packed brown sugarsweetener
less depth but similar sweetness
Full guide → - ¼ teaspoon liquid smoke
- ⅓ cup apple cider vinegar
- 2 tablespoon tamari or liquid aminos
- 1 tablespoon mustard powder
- ¼ teaspoon smokey paprika
Instructions
- 1
Add beans to a large pot, cover with water, stir in salt, kombu, and bay leaves, and soak overnight or 8 hours.
- 2
Drain and rinse the beans. Return to the pot with kombu and bay leaves, cover with water, bring to a simmer, and cook until tender, about 1 hour.
- 3
Drain and discard bay leaves and kombu. Set beans aside.
- 4
Preheat oven to 350 degrees Fahrenheit.
- 5
Finely chop the onion using a food processor or box grater.
- 6
Heat oil in a medium sauce pot over medium heat. Add onion, stir occasionally, and cook until softened.
- 7
Add tomato paste and stir to combine. Cook, stirring constantly, until the tomato paste darkens in color, about 5 minutes.
- 8
Add tomato paste mixture, molasses, liquid smoke, vinegar, tamari, mustard powder, and paprika to the sauce pot. Bring to a simmer and cook until slightly thickened, about 10 minutes.
- 9
Combine cooked beans with sauce and pour into a lidded casserole dish.
- 10
Bake covered for 30 minutes. Stir beans and return to oven covered for another 30 minutes.
- 11
Remove and serve.
Tips
If using liquid aminos instead of tamari, the salt content will be higher; adjust overall salt if desired.
The kombu adds umami and minerals; do not discard during cooking as it flavors the broth.
Good to Know
Refrigerate in an airtight container up to 5 days. Freeze up to 3 months.
Prepare through the simmer step and refrigerate overnight. Complete sauce preparation and baking the next day.
Serve hot as a side dish with barbecue, grilled meats, or cornbread.
Common Mistakes
Do not skip soaking the beans to avoid longer uneven cooking times and tough beans.
Do not burn the tomato paste during browning to avoid bitter flavor.
Do not cover the baking dish too tightly during initial 30 minutes to allow slight evaporation and thickening.
Substitutions
less depth but similar sweetness
Full guide →