Rum Baked Beans Recipe (Oven-Baked Navy Beans)
This rum baked beans recipe cooks navy beans with light molasses, soy sauce, onion, and mustard until the sauce thickens in the oven. You’ll soften the beans first, then coat them in a simple sweet-savory sauce and bake to let everything caramelize gently. The ingredients are straightforward and the steps stay clear, so it’s easy to follow how to make it.
Ingredients
Ingredients
Step-by-Step Method
Prep the beans
Rinse the dried navy beans. If you have time, soak them 6–8 hours; if not, you can still proceed with a quick pre-cook.
Par-cook until just tender
Add beans to a pot and cover with plenty of water. Bring to a boil for 10 minutes, then simmer until the beans start to soften (about 20 minutes). Drain well.
Mix the sauce
In a baking dish, stir together light molasses, soy sauce, prepared mustard, rum, and chopped onion. If the molasses is very thick, loosen it with a few tablespoons of hot water.
Combine and adjust moisture
Add drained beans and toss until coated. If it looks dry, add about 1/2 cup hot water so the beans sit in a lightly saucy mixture that can reduce in the oven.
Bake
Bake at 180°C (350°F) for 45 minutes. Stir once around the 20-minute mark; if the top is tightening too fast, splash in a little hot water.
Rest and serve
Let the beans rest 5–10 minutes so the sauce settles. Serve warm.