OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS
Put these ingredients in your Bean Pot and after about six hours you'll have the best baked beans you've ever tasted! Serve with Baby Back Ribs and Party wings.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stones from beans, rinsing well in a colander.
- Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
- Over high heat, bring beans to a rolling boil for 2 minutes.
- Remove pan from heat, cover pan and let stand for 1 hour.
- Uncover pan, breing contents back to a boil.
- Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
- As necessary, add more water to keep beans well covered.
- Drain beans well, reserving liquid.
- In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
- Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
- Mil well.
- One one side of pot, push whole onion down into beans.
- Cut several gashes in the salt pork and push it down into beans on other side of the pot.
- Cover pot, place in oven and set heat to 350 degrees.
- Bake until beans are bubbling (about 1 hour).
- Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
- As beans cook, they will absorb liquid.
- Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
- Baked beans are done when thick and fragrant, with a deep, brownish red color.
- When serving, remove and discard onion, while keeping in sliced salt pork if desired.
MOLASSES BAKED BEANS
These hearty from-scratch baked beans taste like they were simmered over an open fire. Their sweet and zippy flavor is as big as the great outdoors. No matter what kind of meal you're "rustling up", this satisfying side dish is certain to please. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Categories Side Dishes
Time 3h25m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- Place beans and 2-1/2 qts. water in a 6-qt. Dutch oven; bring to a boil and boil for 2 minutes. Remove from the heat; soak for 1 hour. Drain and rinse beans; return to pan with remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. Return beans to pan; add remaining ingredients and mix well. Cover and bake at 350° for 2 to 2-1/2 hours or until beans reach desired consistency, stirring occasionally. Add some of the reserved cooking liquid if too thick.
Nutrition Facts :
MOLASSES-BAKED BEANS
Steps:
- Preheat the oven to 275°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion, and sauté them until they soften, 4 to 5 minutes. Add the baked beans, molasses, brown sugar, Neely's Barbecue Sauce and Neely's Barbecue Seasoning to the skillet, and stir all the ingredients to combine. Transfer the bean mixture to a 9 × 13-inch baking pan. Add the meat, and stir well to combine. Cover the pan with aluminum foil, and bake for 45 minutes. Allow the beans to cool slightly, then serve warm, as a side dish.
MOM'S MOLASSES HAM AND BEANS
This is a recipe my mom made frequently while I was growing up, but I tweaked it to include navy beans instead of lima beans. It's perfect for a cold day when you don't want to bother with lots of cooking. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 7h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a greased 5-qt. slow cooker, combine all ingredients, except bacon. Cook, covered, on low 7-9 hours., Remove ham hocks. When cool enough to handle, remove meat from bones; discard bones. Cut meat into small cubes; return to slow cooker. Stir in crumbled bacon. If desired, serve with pickled jalapeno peppers and pickled red onions., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.
Nutrition Facts : Calories 521 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1543mg sodium, Carbohydrate 93g carbohydrate (45g sugars, Fiber 13g fiber), Protein 24g protein.
MOLASSES-BAKED ONIONS
Categories Condiment/Spread Onion Side Bake Molasses Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 side-dish servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel and trim onions, keeping root ends intact, then halve each lengthwise. Arrange, cut sides up, in 1 layer in a 13- by 9- by 2-inch glass baking dish or other 2 1/2-quart shallow baking dish.
- Bring tomato juice, water, butter, molasses, and salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then pour over onions. Bake onions, uncovered, basting with juices every 30 minutes, until tender, about 2 hours.
- Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through baking, until onions are very tender, bacon is browned, and juices are thickened, about 1 hour more.
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