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Butternut Baked Beans with Molasses and Bacon

Butternut Baked Beans with Molasses and Bacon

These Butternut Baked Beans feature tender white kidney beans simmered in a molasses sauce enhanced with velvety slow-cooked butternut squash and pieces of crisp bacon.
Prep Time 25 minutes
Cook Time 5 hours 15 minutes
Soaking Time 8 hours
Course Main Course
Servings 6

Equipment

  • Large Braiser or Dutch Oven

Ingredients
  

  • 2 cups dried white kidney beans
  • 6 strips thick-cut bacon coarsely chopped
  • 1 large yellow onion diced
  • 1 small butternut squash peeled, deseeded, cut into 1-inch chunks
  • ½ cup fancy molasses
  • ¼ cup red wine vinegar
  • 2 tbsp whole grain mustard
  • pomegranate arils for serving
  • fresh parsley coarsely chopped, for serving

Instructions
 

  • Place the beans in a large bowl and cover them with cold water. Set the beans aside to soak for 8 hours. Drain and rinse the beans and set them aside.
    2 cups dried white kidney beans
  • When you're ready to cook, preheat the oven to 300°F
  • Place a large braiser or dutch oven over medium heat and add the bacon. Fry until the bacon is crisp. Using a slotted spoon, remove the bacon from the pot and place it on a plate lined with a paper towel. Set the bacon aside to drain. Add the onion to the pan along with a sprinkle of salt and saute until just translucent.
    6 strips thick-cut bacon, 1 large yellow onion
  • Add the beans, squash, molasses, vinegar, mustard, and half of the bacon to the onions. Cover with boiling water. Add enough to fully immerse the ingredients. Give the mixture a stir and place the cover on the pot.
    1 small butternut squash, ½ cup fancy molasses, ¼ cup red wine vinegar, 2 tbsp whole grain mustard
  • Transfer to the pot to the oven and let cook for 5 hours. Check in every hour or so to taste and season with salt if required. If the beans are starting to look dry, add a little more water.
  • Once the 5 hours have passed, take the beans out of the oven. The squash should have melted into a silky sauce. Spoon the beans into bowls and garnish with the reserved bacon, pomegranate arils, and fresh parsely. Serve immediately.
    pomegranate arils, fresh parsley
Keyword bacon, beans, butternut squash, molasses