Princess’s Molasses Baked Beans
Servings Prep Time
12servings 15minutes
Cook Time
Servings Prep Time
12servings 15minutes
Cook Time
  • 1lb dry navy beans
  • 1medium yellow oniondiced
  • 1 1/2tsp salt
  • 2tsp apple cider vinegar
  • 1tsp prepared mustardadd more if you want more tang
  • 3Tbsps molasses
  • 1Tbsp brown sugar
  • 1/2cup ketchup
  • 1/4tsp black pepper
  • 1/4lb bacondiced
Slow Cooker Method
  1. Cover beans in a large sauce pan with about 5 cups of water. Bring to a boil and cook 30 minutes. Drain the water off. Put 1/2 the bacon and onion in the bottom of the slow cooker. Mix all the other ingredients (except beans, bacon and onion) well. Mix beans and sauce together and pour into the slow cooker. Top with the remaining half of the bacon and onion. Cover beans with hot water (just). Cook, covered, on low 4 hours. Remove 1 cup of beans and mash them. Stir them back in to the beans. Cook, covered, another 3-4 hours on low. Make sure the beans are always just covered with water.
Oven Method
  1. Follow slow cooker method except substitute a dutch oven for the slow cooker. Preheat oven to 300 degrees. Cook beans covered for about 7 hours. Check hourly and add water if necessary so beans are always just covered with liquid. 1 hour before serving remove 1 cup of beans, mash them and stir them back into the rest of the beans to thicken the sauce.
Pressure Cooker/Oven Method
  1. Cook navy beans in your pressure cooker according to your manufacturer’s instructions. Mine is to add 6 cups of water for 2 cups of dry beans. Add 6 Tbsp oil to the water to reduce foaming. Cook on High for 7 minutes and allow slow, natural release. Follow the oven method above except you will only need to cook about 3 hours at 350 degrees. Check hourly if you need to add water.