Ginger Snap Baked Beans Recipes

GINGER BAKED BEANS

Steps:

• Combine all ingredients except pepper and gingersnap crumbs in slow cooker. Season to taste with pepper.
• Cover and cook on low until thickened to desired consistency, about 6 hours, mixing in gingersnap crumbs during last hour.
• Discard bay leaves before serving.

MAPLE AND GINGER BAKED BEANS

Steps:

• Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
• While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
• Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
• Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

MOLASSES BAKED BEANS WITH GINGER

Steps:

• Set oven rack in lower middle position; preheat to 325°F. Heat heavy large pot over medium-high heat. Add bacon; cook until crisp, stirring often. Transfer to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add onion; sauté until beginning to soften, about 5 minutes. Add ginger; sauté 1 minute. Stir in beans with juice, molasses, vinegar, and bacon; bring to simmer. Transfer to 11x7x2-inch glass baking dish. DO AHEAD Can be made 1 day ahead. Cover and chill. Bake until top is dark brown and bubbling, about 2 hours. Let stand 15 minutes; serve.

BOSTON BAKED BEANS

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

GINGER SNAP BAKED BEANS

Steps:

• 1. PREHEAT OVEN TO 375 DEGREES F. Lightly grease a 1 1/2 quart casserole dish with butter or cooking spray. Mix ginger snaps, onions, brown sugar or maple syrup, bacon pork N Beans & catsup. Stir till well mixed. I also like adding green Bell peppers to my Baked Bean recipes for added flavor.
• 2. Pour into prepared casserole dish. Bake for 30 minutes or until hot and bubbly. Serves 6-8.
• 3. Note you can add a few extra slices of pre cooked sliced bacon on top if desired.