Molasses Baked Beans Recipes

Steps:

• Place beans and 2-1/2 qts. water in a 6-qt. Dutch oven; bring to a boil and boil for 2 minutes. Remove from the heat; soak for 1 hour. Drain and rinse beans; return to pan with remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. Return beans to pan; add remaining ingredients and mix well. Cover and bake at 350° for 2 to 2-1/2 hours or until beans reach desired consistency, stirring occasionally. Add some of the reserved cooking liquid if too thick.

Steps:

• Place beans in a large bowl and cover with water by at least 3 inches.
• Soak overnight.
• Drain.
• In a large heavy saucepan, combine beans and bay leaves.
• Add enough water to cover by 3 inches.
• Bring to a boil and continue boiling gently for about 45 minutes or until beans are tender.
• Drain beans reserving 4 cups of the cooking liquid.
• Preheat oven to 350^F.
• In a large oven proof pot with a lid, combine the onion, salt pork, ketchup, brown sugar, molasses, dry mustard and pepper.
• Stir in the beans and 3 cups of the cooking liquid.
• Cover the pot tightly with foil and then the lid.
• Bake until the beans are very tender and the liquid has been absorbed, about 2+1/2 hours.
• Add more liquid as necessary.
• Season with salt and pepper.

Steps:

• Combine all ingredients in crock pot.
• Cook on low 5-6 hours or on high 2 1/2 to 3 hours.

Steps:

• Remove stones from beans, rinsing well in a colander.
• Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
• Over high heat, bring beans to a rolling boil for 2 minutes.
• Remove pan from heat, cover pan and let stand for 1 hour.
• Uncover pan, breing contents back to a boil.
• Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
• As necessary, add more water to keep beans well covered.
• Drain beans well, reserving liquid.
• In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
• Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
• Mil well.
• One one side of pot, push whole onion down into beans.
• Cut several gashes in the salt pork and push it down into beans on other side of the pot.
• Cover pot, place in oven and set heat to 350 degrees.
• Bake until beans are bubbling (about 1 hour).
• Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
• As beans cook, they will absorb liquid.
• Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
• Baked beans are done when thick and fragrant, with a deep, brownish red color.
• When serving, remove and discard onion, while keeping in sliced salt pork if desired.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.
• Transfer to a 2- to 3-quart covered baking dish. Scatter onion over beans; then lay bacon slices on top, in a single layer, covering onion as completely as possible.
• Cover dish and bake, 30 minutes. Uncover; cook until bacon is crispy, 30 to 40 minutes more. Let sit 5 minutes; mix well before serving.

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.

Steps:

• Soak beans overnight.
• Parboil Beans for ten minutes with the baking soda.
• Run cold water through the beans in a strainer.
• Peel onion but leave it whole.
• Dice rind of salt port in one half inch squares.
• Put half of the pork to the bottom of bean pot with the onion.
• Add beans,.
• Put the rest of the pork on top.
• Mix other molasses, mustard, salt and pepper with 1 cup hot water. Pour over beans.
• Put in 300F oven for six hours.
• Add water to pot as necessary, to keep the beans moist. Be careful not to flood the beans.

Steps:

• Soak beans overnight to cut down on cooking time. Drain and place in a 4 quart bean pot.
• Mix seasonings and Maple Syrup together and stir into beans. Add enough water to cover.
• Peel Onion and remove root and blossom ends. Push whole onion down into beans and place the salt pork next to it.
• Bake covered in a 250 degree oven for about 8 hours.
• Check on them every hour or so and see if you need to add water so they never dry out. When finished if you want the sauce to be thicker then you can always stir in some refried bean flakes and let sit to thicken.

Steps:

• Preheat the oven to 275°F.
• Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion, and sauté them until they soften, 4 to 5 minutes. Add the baked beans, molasses, brown sugar, Neely's Barbecue Sauce and Neely's Barbecue Seasoning to the skillet, and stir all the ingredients to combine. Transfer the bean mixture to a 9 × 13-inch baking pan. Add the meat, and stir well to combine. Cover the pan with aluminum foil, and bake for 45 minutes. Allow the beans to cool slightly, then serve warm, as a side dish.