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Easy Kosher BBQ Baked Beans With Smoky Molasses

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: vinegar, paprika, broth. Pesach recipes and menu planner

Pareve

Smoky BBQ baked beans get deep flavor from molasses, brown sugar, tomato paste, Dijon, cider vinegar, smoked paprika and liquid smoke, with no bacon needed. Navy beans simmer and bake in the sauce until thick and glossy.

Building Smoky Flavor

Sauté the onion and garlic until golden, then add the sauce ingredients and beans. Smoked paprika and liquid smoke give barbecue flavor, molasses adds depth, and vinegar brightens it all. Bake uncovered until the sauce thickens. They taste even better the next day.

Kosher Notes

Traditional baked beans are often made with bacon or salt pork, which aren’t kosher. These are pareve, so they go with burgers, brisket or a dairy cookout. Check that your liquid smoke and molasses carry a reliable hechsher.

Make-Ahead

They keep for 4 days or 3 months frozen. To use dried beans, soak 1 1/2 cups overnight and cook until tender first.

Easy Kosher BBQ Baked Beans With Smoky Molasses
These kosher baked beans deliver all the smoky, sweet barbecue flavor you crave without any non-kosher ingredients.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cans navy beans 15 oz each, drained and rinsed
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/3 cup molasses
  • 1/4 cup brown sugar packed
  • 3 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon liquid smoke
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional
  • 1 1/2 cups vegetable broth or water

What I use for this recipe

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Method
 

  1. Preheat your oven to 325°F. Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
  2. Add diced onion and cook for 5-6 minutes until softened and lightly golden. Add minced garlic and cook for another minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes, letting it darken slightly and become fragrant.
  4. Add molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, liquid smoke, salt, pepper, and cayenne if using. Stir to combine.
  5. Add the drained beans and vegetable broth. Stir everything together until well combined.
  6. Bring the mixture to a simmer on the stovetop, then cover and transfer to the preheated oven.
  7. Bake for 1 hour covered, then remove the lid and bake for another 30 minutes, stirring once halfway through.
  8. The beans should be thick and saucy when done. If they seem too dry, add a splash more broth. If too thin, bake uncovered for 10-15 minutes longer.
  9. Taste and adjust seasonings as needed. Let rest for 5 minutes before serving.

Notes

These beans taste even better the next day, so consider making them ahead. They'll keep in the refrigerator for up to 4 days and freeze beautifully for up to 3 months. If reheating from frozen, thaw overnight and add a splash of broth if needed. You can use dried beans instead of canned - soak 1 1/2 cups dried navy beans overnight, then cook until tender before proceeding with the recipe.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 650mg 28%
Dietary Fiber 11g 39%
Total Sugars 28g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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