Old Fashioned Blackstrap Molasses Baked Beans is a family favorite recipe and cooks up in under 20 minutes.
I am a purist when it comes to baked beans. It’s got to be beans, bacon and molasses in a tomatoey sauce–did I mention bacon? Yup, I did.
They’re definitely a must-have for any picnic, party or potluck. Besides, there’s nothing like the rich taste of a side of baked beans with hot dogs, ribs, brats or grilled chicken either–just saying.
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But I have to draw the line when it comes to canned pork and beans. For me, it’s got to be homemade or nothing.
So what makes this baked bean recipe different? The secret is in using an old-time favorite: blackstrap molasses.
The Difference Between Blackstrap Molasses and Black Treacle
Blackstrap molasses differs from treacle in that treacle is made up of part molasses and part refinery sugar, while blackstrap molasses is the second result from the processing of sugar cane.
The second part of processing molasses offers just the right amount of sweetness, along with smoky overtones that is reminiscent of Boston Baked Beans.
Some folks say black treacle can stand head to head with blackstrap molasses for taste, and they might be right. But as for substituting molasses for treacle and vise versa, it’s always best to follow each recipe’s recommendation.
For this midwest version, I add my “secret” ingredient: a touch of real Wisconsin Maple Syrup.
Dry versus Canned Beans
You might wonder why some baked bean recipes can take hours to make. That’s because oftentimes the beans are cooked from a dry state. This is a great way to go if you’ve got time to do it.
However, for simplicity’s sake this recipe exemplifies the idea of “quick and easy” and takes about 25 minutes from start to finish to make on the stovetop using already “cooked” beans.
This means, if you’ve already cooked your beans–meaning from a “dry state”–via stovetop, pressure cooker or Instapot, you’ll need three cups cooked beans.
But if you prefer use two cans of beans: cannellini, butter beans, Great Northern beans, black beans or use a “calico” mix of one or more of these beans.
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Cooked or Canned Beans? I’ve made them both ways over the years and regardless of the method you will experience the deliciousness and richness of the most scrumptious molasses baked beans ever!
How to Make Blackstrap Molasses Baked Beans
Start with a large sauce pan and add your “cooked beans“, tomato paste, a can of diced tomatoes, blackstrap molasses, a touch of maple syrup, smoked bacon, chopped onion and salt in a large sauce pan.
Stir periodically, while cooking at a rolling simmer for about 20 minutes. Then, remove from the heat and serve warm, at room temperature or chilled. You choose!
Definitely these homemade Old Fashioned Blackstrap Molasses Baked Beans taste much better than canned pork and beans and are the perfect side dish for dinner, picnic, party or potluck. Enjoy!
For more delicious side dish recipes, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these family favorites:
- Broccoli Slaw with Pineapple
- Homemade German Potato Salad
- Ramen Noodle and Napa Cabbage Salad
- Marinated Romano Bean Salad with Potatoes
- Cucumber Tomato Dill Salad
- Old Fashioned Friendship Fruit Salad
- Summer Succotash Salad
- Old Fashioned Sour Cream Cucumber Salad
- Classic Three Bean Salad
Blackstrap Molasses Baked Beans
- 3 cups cooked beans (You can use cannellini, butter beans, great northern beans, black beans or a “calico” mix of one or more–canned (2-15.5 oz cans) or cooked (3 cups) from dried beans)
- 2/3 cup blackstrap molasses
- 14.5 oz diced tomatoes canned
- 6 oz tomato paste
- 1 cup onions chopped
- 3 slices bacon chopped
- 1/4 cup maple syrup
- 1/2 tsp salt
- In a large sauce pot, start out by frying the bacon and onion together.
- After about 3 minutes, add the rest of the ingredients and cook at a rolling simmer for about 20 minutes, stirring occasionally.
- Remove from the heat and serve hot. Enjoy!