8 servings (serving size: 1/2 cup)

Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

Step 3

Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.

Ratings & Reviews

JennieL's Review

August 13, 2013
I love these beans. The pomegranate molasses is a must! I will use cranberry juice if I don't have pom juice on hand.

EllenDeller's Review

July 11, 2013
I would put this in the "has potential" category. It wasn't bad though. I found the pom. molasses (which I use in various things) to give too much "tang" and wish I'd used half the amount. I had to add more brown sugar and some butter and bourbon to mellow out the flavor. Also, I baked these beans about an hour. They do need that to allow everything to merge together.

aneresRN's Review

January 27, 2012
My husband and I thought this recipe was delicious! I didn't have pomegranate molasses, so I just used regular molasses. I definitely will be making this again.