Baked Beans


By Chef Laura Frankel

Sweet and smoky baked beans are a summertime classic. Homemade beans are not difficult and taste way better than the canned products on the market.
I add a triple whammy of smoky-sweet molasses, brown sugar and smoked paprika. YUM! You can add extra smoky UMPH by cooking your beans in a sturdy casserole over a low fire in your BBQ grill. No grill? No problem the beans are equally delish prepared in a slow cooker or oven.


2 large red onions, cut into small dice
olive oil
1 whole bulb of garlic, roasted*
½ cup molasses
¼ cup dark brown sugar
½ cup ketchup (I prefer Heinz-organic)
1 cup beer or apple juice
3 tablespoons Dijon style mustard
2 tablespoons hot pimenton*
3 28-ounce cans Navy beans or Great Northern beans, drained and rinsed
Salt and Pepper


Preheat oven to 350 or preheat slow cooker to high
Heat a large sauté pan over high heat. Lightly coat the pan with olive oil. Caramelize the onions until they are DARK brown and have softened slightly (about 7 minutes). Transfer the onions to a large casserole or slow cooker.
Combine all of the ingredients in the casserole or slow cooker. Bake in the oven for 40 minutes until the sauce is bubbly. Or cook in the slow cooker for 2 hours until the sauce is bubbly.
Serve with chicken, fish, burgers and dogs or veggies.


*Pimenton can be purchased on line at Pimenton comes either Sweet or Hot.

Recipe: kosher, parve


Side Dishes