At a glance

Cook the bacon and onions on the stove, then bake canned navy beans with molasses and dry mustard at 325°F. Bake covered first and uncover near the end to thicken the sauce. Stir optional measured cannabutter into one bowl after serving.

Boston Baked Beans with Molasses and Bacon

Ingredients & directions

Molasses baked beans with navy beans and bacon

Ingredients

Bean pot

To finish

Set out a 2½- to 3-quart Dutch oven or a heavy ovenproof pot with a lid. A wide pot reduces faster. Keep hot water nearby in case the edges dry before the center is ready.

Directions

  1. Diced onions softening in the bacon drippings with the browned bacon set aside

    Start the pot on the stove

    Heat the oven to 325°F (165°C). Cook the bacon over medium heat until the fat renders and the edges brown, about 5 minutes. Lift it out and reserve it. Leave about 1 tbsp fat in the pot and cook the onion for 5 minutes, until soft.

  2. Molasses liquid going into the pot with navy beans and diced bacon

    Add the beans and molasses

    Stir the water, molasses, brown sugar, mustard and pepper into the onion. Add the drained beans and half the bacon. Bring to a gentle simmer. Cover the pot and move it to the oven.

  3. A wooden spoon leaves a trail through the thick molasses sauce after baking

    Bake until the sauce coats a spoon

    Bake covered for 45 minutes. Stir gently, then bake uncovered 15 to 20 minutes until glossy and spoonable. Add a splash of hot water if the sauce thickens before the beans are hot throughout.

  4. A small spoon stirs the optional butter into one separated bowl of baked beans

    Brighten and bowl up

    Stir in the cider vinegar and taste before salting. Divide into 6 side portions and scatter over the reserved bacon. For an optional finish, stir the measured cannabutter into one clearly identified bowl off the heat.

Storage Chill plain beans in shallow containers within 2 hours. Refrigerate up to 4 days or freeze, and reheat leftovers to 165°F (74°C). Add a splash of water if needed.

Kitchen notes

Get the molasses sauce right

Why navy beans?

The small, creamy navy bean is the classic Boston baked bean. Massachusetts designated it the state bean in 1993.

Can I use blackstrap molasses?

Choose regular unsulfured molasses for the balance here. Blackstrap is more bitter and mineral-tasting and can dominate the sauce.

What if the pot looks thin?

Give it another 5 to 10 minutes uncovered, then rest briefly. The sauce will thicken as it cools. If you can pull a spoon through it and briefly see the pot, it’s ready.

Use the product label

Estimate THC in a portion

Measure any optional cannabutter for one finished portion after the beans come out of the oven. Use the same unit for the label amount and the amount used.

Enter the label values and the amount you used.

The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.

THC in one portion = label THC (mg) × amount used ÷ label amount.

With a label that lists 6 mg THC per 3 g, 1 g gives an estimated 2 mg THC in one bowl.

Use a labeled edible product for a consenting legal-age adult where permitted. If you are new to edibles, Health Canada suggests choosing 2.5 mg THC or less. Full effects can take up to 4 hours. Keep infused servings separate, labeled and locked away from children and pets.

Recipe and safety references