Crock Pot Beans In Molasses Recipes

OLD FASHIONED CROCK POT BAKED BEANS

Steps:

• Put your dried beans in your crock pot
• Pour your water on top
• Add in your finely chopped onion and salt
• Cover and cook on high for 8-10 hours (mine were good at 8 hours)
• Drain your beans reserving 1 cup of the cooking liquid
• Put your beans back in your crock pot along with your reserved cooking liquid and remaining ingredients
• Gently stir it all until well combined
• Cover and cook on high for an additional hour

SLOW COOKER BAKED BEANS

Steps:

• The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
• In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

INSTANT POT MOLASSES BAKED BEANS

Steps:

• Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
• Secure the lid, turn the pot's steam vent to close. On manual mode, set the timer for 15 minutes.
• While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
• Add two cups of boiling water and stir to combine.
• When the timer beeps, allow the pot to depressurize for about 20 minutes, press "cancel" and then carefully turn the steam vent to open and remove the lid.
• Drain the beans well and return them to the pot.
• Bury the onion and apple in the beans and pour molasses mixture over the beans.
• Secure the lid, turn the steam vent to close, and set the timer for 16 minutes.
• When the 16 minutes are up (timer beeps), allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
• If you're beans are too runny, turn unit to saute mode and saute for 5-7 minutes, stirring from time to time.

SLOW COOKER HOMEMADE BEANS

Steps:

• Drain soaking liquid from beans, and place them in a Slow Cooker.
• Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

CROCK POT BEANS IN MOLASSES

Steps:

• Rinse beans and cover with water and let soak overnight.
• Place all ingredients and beans in crock pot and cook for 6 hours.
• Enjoy!

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.

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.