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Recipe from Bridget Oland

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.


  • 2 cups (500 ml) dried navy or pea beans
  • 1 small onion, peeled
  • 1/3 cup (85 ml) brown sugar
  • ½ cup (125 ml) Crosby’s Fancy molasses
  • 1 tsp. (5 ml) salt
  • 1 ½ tsp. (8 ml) dried mustard
  • ½ tsp. (3 ml) freshly ground black pepper
  • 1 slice of bacon, chopped or 1 tbsp. butter or olive oil
  • Boiling water


  1. Soak the dried navy or white beans in water overnight.
  2. 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).
  3. Preheat oven to 300°F (150°C).
  4. Drain the beans and put them in a large ovenproof pot or bean crock. Bury peeled onion in the middle of the beans.
  5. Mix together and pour over the beans: brown sugar, molasses, salt, dry mustard and pepper. Dab with the butter or oil or sprinkle over the bacon pieces.
  6. Pour over enough boiling water to just cover the beans.
  7. 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.

Try adding leftover molasses baked beans to your next batch of chili.

Baked Beans Bowl Pin