Bacon And Molasses Beans Recipes

HOMEMADE BAKED BEANS

Steps:

• Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
• Place the beans in a large pot and cover with fresh water (about 1 quart). Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cover the pot and simmer the beans until tender, about 1 ½ hours. Drain and rinse.
• Preheat oven to 325° F.
• In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).
• Add the onion to the drippings in the pot and season with a pinch of salt. Cook over medium-high heat until the onion softens, about 5 minutes.
• Stir in the beans, bacon, ketchup, molasses, vinegar, dry mustard, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Add enough of the broth to cover the beans (if necessary, add water as well to cover the beans).
• Cover and bake until the beans are tender, about 2 hours, stirring the pot halfway through.
• Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley, chives or sliced green onions.

HOMEMADE BAKED BEANS WITH MOLASSES

Steps:

• Place the dried navy beans in a 4-quart (4 L) Dutch oven. Cover the beans with cold water and let them soak for eight hours or overnight.
• Drain and rinse the beans with cool water. Place the drained beans back in the pot and cover them with 6 cups (1 ½ L) of fresh cold water. Bring the beans to a boil over medium-high heat. Once boiling add the baking soda. Reduce the heat, place the lid on the pot, and simmer the beans for 30 minutes or until tender.
• Preheat the oven to 250ºF (120ºC).
• Drain the cooked beans into a colander fitted over a large bowl or other vessel to catch the liquid. Once drained you should have about 3 ½ cups (875 ml) of cooking liquid (if you don't have 3 ½ cups, top it up with water until you do). Rinse the cooked beans with cool water and drain. Set the cooking liquid and the drained beans aside.
• Give the Dutch oven a quick wash to remove any cooked bean scum. Add the ketchup, molasses, apple cider vinegar, brown sugar, ground dry mustard, and pepper to the pot. Stir together until smooth.
• Add the chopped onion and bacon to the pot. Stir to mix. Add the 3 ½ cups of reserved bean liquid and the beans to the pot. Stir well to combine.
• Place the lid on the Dutch oven and place the beans in the preheated oven. Bake the beans for 8 hours (I usually bake mine overnight). Remove the baked beans from the oven, remove the lid, stir, and serve.

BAKED BEANS WITH BACON

Steps:

• Preheat the oven to 350ºF.
• Dice the bacon, then add to a large skillet over medium-high heat. Cook until crisp. Remove from the pan using a slotted spoon to a plate lined with paper towels.
• Add the onions to the pan with the bacon drippings and saute until translucent and soft.
• In a large bowl, combine the beans, molasses, brown sugar, ketchup, mustard and Worcestershire sauce. Stir in the cooked onions and the bacon.
• Pour the beans into a 3-quart baking dish. Bake, uncovered, for 45 minutes, or until heated through and bubbling.

MOLASSES BAKED BEANS WITH SALT PORK

Steps:

• Gather the ingredients.
• Rinse the beans and pick them over. Place in a large bowl; add water to more than cover ​the beans (beans will expand).
• Let beans stand overnight. Drain beans.
• Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
• Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
• Drain liquid into a small bowl and reserve for sauce and cooking.
• Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
• In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
• Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
• Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.

MOLASSES BAKED BEANS

Steps:

• Preheat oven to 375 degrees F. Cook bacon in skillet over medium heat until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings in skillet. Cut cooked bacon into bite-sized pieces; set aside. Cook onion in drippings over medium heat 3-4 minutes or until crisp-tender, stirring occasionally. Press garlic into skillet, cook and stir 1 minute.
• Add brown sugar, molasses, and vinegar to skillet; cook and stir until sugar is dissolved and mixture is bubbly. Add bacon, ketchup, and beans to skillet. Bring mixture to a boil; remove skillet from heat. Carefully spoon bean mixture into a baking dish.
• Bake 60 minutes or until bubbly and heated through.

MOLASSES BAKED BEANS

Steps:

• Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
• In a large bowl, stir together all ingredients except bacon. Transfer to prepared baking dish.
• Lay bacon strips across the top.
• Cover with foil and bake for 30 minutes.Uncover and bake another 20 to 30 minutes. (If bacon is not crispy you can turn the broiler on for a few minutes.)

SLOW BAKED BEANS WITH MOLASSES AND BACON

Steps:

• Gather the ingredients.
• Rinse navy beans under cold running water. Pick out any malformed beans and any small stones you might find.
• Cover beans with 8 cups of water; let soak overnight. Bring beans to a boil; remove from heat. Using a colander over a bowl, drain liquids into bowl. Set aside. Note: if you didn't plan ahead and don't have many hours, try the Quick-Soak method for dry beans.
• Preheat oven to 325 F. Layer beans, onion, and diced bacon in three or four layers in a three- to four-quart covered casserole or bean pot.
• In a small bowl or large measuring cup, measure one cup of the hot cooking liquid. Add molasses, brown sugar, salt, mustard, and pepper. Stir to blend.
• Pour liquid and molasses mixture over beans. Add enough of reserved bean cooking liquid to almost cover beans.
• Cover and bake beans for about four to five hours or until tender, stirring occasionally and adding more liquid, as needed. If beans are runny, remove lid and continue baking for 10 to 15 minutes.

BACON AND MOLASSES BEANS

Steps:

• Cook the bacon in a heavy pot over medium heat until crisp (about 5 minutes) transfer to paper towels.
• Drain off some of the fat but not all of it.
• Add in onions, bell pepper and garlic; saute for about 7-8 minutes until tender.
• Add the bacon back into the pot with all the remaining ingredients; stir to combine.
• Season with salt and pepper if desired.
• Reduce heat to low and simmer uncovered for about 30-35 minutes, or place in the oven to bake.

BACON AND MOLASSES BEANS

Steps:

• Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; sauté until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)