Best Bacon And Molasses Beans Recipes

BACON AND MOLASSES BEANS

Steps:

• Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; sauté until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)

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.

OLD FASHIONED MOLASSES AND BACON BAKED BEANS - ROCK RECIPES

Steps:

• Begin by soaking in water overnight or up to 48 hours.
• In a large skillet slowly fry the bacon. Completely render the fat out of the bacon, leaving it crispy.
• Pour off the majority of the fat from the pan. Set the bacon aside.
• Return the pan to the stove over medium heat and add the onions and garlic.
• Cook until the onions and garlic are softened, then add the water.
• Let the water come to the boil to deglaze the pan.
• Add to a large covered roaster (Turkey roasting size) along with the crisp bacon, the soaked beans (which have been drained) and add all of the remaining ingredients.
• Stir all together well, cover and place in a 325 degree F oven for 4-5 hours or longer, stirring occasionally. The beans should be fully cooked and tender and the sauce should thicken. (see NOTE Regarding cooking time.)
• I almost always add a little extra boiling water at a few points during the cooking time if the sauce thickens too quickly before the beans are fully cooked, usually about 1 to 1 1/2 cups at a time. This is not a problem at all and is to be expected.