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Easy Kosher BBQ Baked Beans With Smoky Molasses - American recipe
Growing up, I was always a little envious of my non-Jewish friends who could throw some bacon into their baked beans. But honestly? After years of perfecting this kosher version, I don't miss it one bit. These beans have such deep, complex flavor that you won't even think about what's missing. The key to really great baked beans isn't meat at all. It's building layers of smokiness and sweetness that complement the creamy beans without overwhelming them. I use a combination of molasses and brown sugar for sweetness, plus smoked paprika and liquid smoke to get that authentic barbecue flavor. A good splash of apple cider vinegar cuts through all that richness and brightens everything up. What I love about this recipe is how forgiving it is. You can start with canned beans if you're short on time, or soak dried beans overnight if you want to plan ahead. The oven does most of the work, and your house will smell incredible while they're bubbling away. I usually make a double batch because they're even better the next day, and they freeze beautifully too. These beans work perfectly alongside grilled chicken or brisket for a summer barbecue. They're also fantastic with cornbread and coleslaw for a complete meal. I've served them at Shabbat dinners, holiday gatherings, and casual weeknight dinners. They always disappear fast.
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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

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.