Cheese And Molasses Beans Recipes

GLUTEN-FREE SASSY MOLASSES BAKED BEANS

Steps:

• Soak 2 cups of dried navy or white beans in water overnight.
• The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 30 minutes (or until the skins break when you blow on them).
• Preheat oven to 300 F.
• Drain the beans and put them in a large ovenproof pot or bean crock. Bury peeled onion in the middle of the beans.
• Mix together and pour over the beans: brown sugar, molasses, salt, dry mustard and pepper. Dab with the butter or oil, or sprinkle bacon pieces, overtop.
• Pour over enough boiling water to just cover the beans.
• Cover the pot and cook for 4-6 hours, stirring occasionally and adding water if necessary so the beans do not dry out. Take the lid off for the last half hour of cooking.

MY AWARD WINNING MOLASSES CHILI

Steps:

• 1. Brown the ground beef with the onions and season with salt and pepper. Drain. Add remaining ingredients and bring to a boil.
• 2. Reduce heat and simmer 1 hour adding some water if it gets too thick.
• 3. Sprinkle cheese on top to serve.

30 SIMPLE WAYS TO USE KIDNEY BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kidney bean recipe in 30 minutes or less!

HOMEMADE BAKED BEANS WITH COUNTRY HAM

Steps:

• Rinse the beans and pick over, discarding any discolored or malformed beans and small stones. Put the beans in a medium saucepan and cover with water. Bring to a boil and boil for 1 1/2 minutes. Remove from heat, cover, and let stand for 1 hour.
• Add water to the pan to about 1/2 inch above the beans. Bring to a boil once again then reduce heat to the lowest setting, cover, and simmer gently for 1 1/2 hours. Do not boil the beans. Drain the beans, reserving the liquid.
• In a small skillet, heat a few teaspoons of vegetable oil, or just enough to cover the bottom of the pan. Add the diced ham and fry until lightly browned.
• Combine the reserved bean liquid with the molasses, brown sugar, salt, and mustard; stir to blend.
• Heat oven to 350 F.
• In a 3-quart casserole, layer the beans with the sliced onion and ham. Pour the liquid mixture over the beans so the liquid is even with the top of the beans. If necessary, add a little water.
• Cover the casserole and bake on the center rack for 3 hours, stirring occasionally.
• Remove the cover from the bean pot or casserole and continue baking, stirring occasionally, for about 30 minutes or until the liquids have reduced and thickened somewhat. Tip : Place a baking pan with about 1/2 inch of water on the bottom rack under the bean pot or casserole to catch spills. Add more water to this pan as necessary. The pan will not only help catch spills, but the water will also help keep the spilled food from burning.

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.

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.

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.

CHEESE AND MOLASSES BEANS

Steps:

• Fry bacon in large skillet.
• Pour off fat, Return 3 tbsp fat to skillet.
• Fry onion and garlic in fat until tender.
• Add pork and beans, brown sugar to taste, molasses and steak sauce; stir to mix.
• Simmer 30- 45 minutes.
• Crumble bacon; add cheese to beans just before serving.

CHEESE AND MOLASSES BEANS

Steps:

• 1. Fry bacon in large skillet.Pour off fat .Return 4 Tbsp to skillet
• 2. Fry onion and garlic until tender.Add pork and beans,brown sugar ,Molasses and steak sauce stir to mix .
• 3. Simmer 30 to 40 minutes.Crumble bacon, and cheese on top before serving.Makes 8 to 10 servings