Easy "Baked" Beans

As seen in the picture, these beans are not really baked. However, they taste just like the real thing and are so easy and quick to make. This is a favorite of the husbands. He is a big fan of the baked bean and buys the pre-made canned stuff, which I am not partial to.

While looking through the cabinet yesterday, I noticed that we had a nearly empty jar of molasses. Not wanting to waste anything, I remembered that this recipe uses it, thus we had it with our dinner tonight. You can use either navy or cannellini beans for this. Normally, I use navy beans, but we had cannellini on our shelves and wanted to use that.

Recipe from Martha Stewart Everyday Food (February 2007)
Printable Recipe
2 teaspoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 cans (15 oz each) of either navy or cannellini beans, rinsed and drained
1/2 cup water
1/4 cup unsulfured molasses
1/2 cup ketchup
1 teaspoon mustard powder

1. In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3-4 minutes. Add beans and 1/2 cup water; simmer until beans have softened, 5-7 minutes. If beans are not soft after 7 minutes, add more water and continue to cook.
   
2. Add molasses, ketchup, and mustard powder. Simmer until sauce has thickened, 8-10 minutes; season with salt and pepper.
   
3. Serve immediately, or cover and refrigerate up to 1 day.
   

Serves 4