GINGER BAKED BEANS
Make and share this Ginger Baked Beans recipe from Food.com.
Provided by dicentra
Categories For Large Groups
Time 6h10m
Yield 24 serving(s)
Number Of Ingredients 15
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
Baked beans made from scratch in the slow cooker. It takes a lot of time to cook, but not a lot of work. Use Yellow Eye beans if they are available in your area, and grade A amber maple syrup if you can.
Provided by TINAFARRENKOPF
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 19h
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 62 g, Cholesterol 9.8 mg, Fat 10 g, Fiber 11.3 g, Protein 13.9 g, SaturatedFat 3.6 g, Sodium 289.7 mg, Sugar 24.6 g
MOLASSES BAKED BEANS WITH GINGER
Provided by Pam Anderson
Categories Bean Ginger Onion Side Bake Sauté Fourth of July Backyard BBQ Bacon Summer Molasses Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
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.
GINGER SNAPS
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 25m
Yield Two dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
- In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 57 milligrams, Sugar 3 grams, TransFat 0 grams
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OLD FASHIONED BAKED BEANS - THE DARING GOURMET
From daringgourmet.com
5/5 (189)Total Time 12 hrs 15 minsCategory Side DishCalories 537 per serving
- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
- SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
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