Baked Beans are a classic dish for a fall celebration.

Baked Beans

This hearty and filling dish is a simpler version of classic Boston baked beans. Canned navy beans are already cooked, so these baked beans are much faster to prepare, yet sacrifice none of the savory molasses goodness.

Makes 14 servings


  • ¾ cup unsulphured molasses
  • ½ cup brown sugar
  • 3 tbsp tomato paste
  • 3 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 3 tsp stone-ground mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 3 (15.5-ounce) cans navy beans, rinsed and drained
  • 1 pound bacon, cooked and chopped
  • ½ cup minced onion, sautéed
  • ¾ cup water
  • Salt and pepper to taste


In a large saucepan combine molasses, brown sugar, tomato paste, maple syrup, vinegar, mustard, garlic powder and onion powder. Stir in navy beans and coat with sauce. Stir in bacon, onion and water.

Bring to a boil over medium-high heat and boil for 3 minutes, stirring as needed. Cover and reduce heat to low. Let simmer for 1 hour. Remove from heat and season with salt and pepper.

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