Sassy Molasses Baked Beans [Gluten Free]
An old fashioned recipe for molasses baked beans with loads of flavour and lovely texture. (Classic taste — no tomato or ketchup.)
This is the molasses baked beans recipe that I grew up with. Mom usually made baked beans for Saturday supper, along with a loaf of oatmeal brown bread. Molasses baked beans are cold weather comfort food, perfect for fall and winter, for supper or alongside fried eggs at breakfast.
It so happens that this recipe reminds me of the Ground Hog Gale of 1976. The Groundhog Gale, was a massive nor’easter that hit our region on February 2nd, Groundhog Day.
As an eight year old it was thrilling. Off we walked to our neighbourhood elementary school in a heavy breeze and pelted with rain. Before recess we could see garbage cans being blown down the street and before lunchtime we were told that school was closing due to the storm and we were all to go home. Most of us walked to school, so out into the gale we went to make our way home.
It was the most thrilling walk of my life. With the wind at our backs we were tossed along the rain coated ice like it was some kind of high-speed carnival ride. We were blown into puddles, and hung onto trees to catch our breath. We screamed in delight and took the long way home to prolong the fun.
Winds were clocked at over 140 km per hour and there were reports that salt spray from the Bay of Fundy was found on homes more than 10 km inland. I’m sure we were home before it got that bad but still…My poor mom hadn’t even been notified that school was closed.
Baked beans are the sort of satisfying meal that helps you weather February storms. The long baking time keeps the kitchen cozy (although they can be baked in a slow cooker) and leftovers can be eaten with breakfast.
While the beans are baking you can can start a batch of oatmeal brown bread…
I grew up with this molasses baked beans recipe, which was adapted from a recipe in The Laura Secord Canadian Cook Book. It has a bit of a bite from the pepper (that’s the sass) to balance the sweetness and develops an amazing depth of flavour. Enjoy these baked beans with oatmeal brown bread, Sarah’s Brown Bread or cracked wheat brown bread.
Do you have an Instant Pot? Try our easy recipe for “Baked Beans” in the Instant Pot.Print
Gluten-Free Sassy Molasses Baked Beans
An old fashioned recipe for baked beans with lots of flavour and lovely texture. (Classic taste — no tomato or ketchup.) Freeze for up to three months.
- Prep Time: 12 hours
- Cook Time: 4 hours
- Total Time: 16 hours
- Yield: 8–10 1x
- Category: Savoury Dishes
- 2 cups dried navy or pea beans
- 1 small onion, peeled
- 1/3 cup brown sugar
- ½ cup Crosby’s Fancy Molasses
- 1 tsp. salt
- 1 ½ tsp. dried mustard
- ½ tsp. freshly ground black pepper
- 1 slice of bacon, chopped or 1 Tbsp. butter or olive oil
- Boiling water
- Soak 2 cups of dried navy or white beans in water overnight.
- The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 30 minutes (or until the skins break when you blow on them).
- Preheat oven to 300 F.
- Drain the beans and put them in a large ovenproof pot or bean crock. Bury peeled onion in the middle of the beans.
- Mix together and pour over the beans: brown sugar, molasses, salt, dry mustard and pepper. Dab with the butter or oil, or sprinkle bacon pieces, overtop.
- Pour over enough boiling water to just cover the beans.
- Cover the pot and cook for 4-6 hours, stirring occasionally and adding water if necessary so the beans do not dry out. Take the lid off for the last half hour of cooking.
Add half a peeled apple to the mixture along with the onion for an added layer of flavour.
Try adding left over molasses baked beans to your next batch of chili.
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Keywords: baked beans; molasses baked beans; Boston baked beans