Homemade Molasses Baked Beans is one of our family’s ultimate winter comfort foods, however it is equally amazing in the summer time alongside barbequed ribs and grilled corn! Soak yellow eye beans overnight, give them a quick boil in the morning, then slow-bake them with basic pantry staples. My parents love these baked beans so much they ask me to make them once a month!
This post was first published on October 4, 2017 and was last updated August 10, 2019.
A Tip For Making Homemade Molasses Baked Beans
Because I’ve made this recipe so often, I’ve gotten in the habit of making them ahead of time. Just prep the recipe up tp step 5:
- Soak the dried yellow eye beans.
- Boil and simmer the soaked beans with baking soda.
- Combine the rinsed cooked beans in a large Dutch oven with the ketchup, molasses, apple cider vinegar, brown sugar, dry mustard, and pepper. Mix it all together and then store the entire pot, with the lid on, in the fridge for up to three days. When you’re ready, proceed with baking for 8 hours.
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Homemade Molasses Baked Beans
- 1 pound dried yellow eye beans
- 6 cups cold water
- 1/2 teaspoon baking soda
- 1 cup ketchup
- 1/2 cup molasses
- 2 teaspoons apple cider vinegar
- 1/4 cup brown sugar packed
- 1 teaspoon ground dry mustard
- 1/4 teaspoon black pepper
- 1 medium onion chopped
- 6 strips bacon diced
- Place beans in a large bowl, cover with cold water, and soak eight hours.
- Drain and rinse beans. Place in a medium-large heavy-bottomed pot and cover with 6 cups cold water. Bring to a boil and add baking soda. Cover, reduce heat, and simmer 30 minutes.
- Preheat oven to 250ºF.
- Drain beans into a large bowl and reserve 3 1/2 cups of cooking liquid. Rinse beans with cool water and drain.
- In a large oven-safe pot with an oven-safe lid (I use a cast iron Dutch oven)combine ketchup, molasses, apple cider vinegar, brown sugar, ground dry mustard, and pepper. Mix well. Add reserved 3 1/2 cups of bean liquid, chopped onion, and bacon. Stir to mix. Add drained beans and stir well to combine.
- Bake, covered, for 8 hours at 250ºF.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.