Best Molasses Baked Beans Recipes

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MOLASSES BAKED BEANS



Molasses Baked Beans image

These hearty from-scratch baked beans taste like they were simmered over an open fire. Their sweet and zippy flavor is as big as the great outdoors. No matter what kind of meal you're "rustling up", this satisfying side dish is certain to please. -Sandra Thorn, Sonora, California

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 16-20 servings.

Number Of Ingredients 10

2 pounds dried navy beans
5 quarts water, divided
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups ketchup
1 cup butter, melted
2 large onions, quartered
1/2 cup packed brown sugar
1/2 cup molasses
1 tablespoon salt
1 tablespoon Liquid Smoke or barbecue sauce

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.

Nutrition Facts :

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS



Old Fashioned Brown Sugar and Molasses Oven-Baked Beans image

Put these ingredients in your Bean Pot and after about six hours you'll have the best baked beans you've ever tasted! Serve with Baby Back Ribs and Party wings.

Provided by GREG IN SAN DIEGO

Categories     Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dried navy beans
1 1/2 teaspoons kosher salt
3 tablespoons dark molasses
3 tablespoons brown sugar
1 tablespoon dry mustard
1/4 cup ketchup
1 medium onion, peeled, left whole
1/4 lb salt pork

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.

MOLASSES BAKED BEANS



Molasses Baked Beans image

Molasses provides a touch of sweetness these rich beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 7

1/2 cup light unsulfured molasses
1/2 cup ketchup
1/4 cup Dijon mustard
3 cans (15 ounces each) navy beans, drained and rinsed
Coarse salt and ground pepper
1 large onion, halved and sliced 1/4 inch thick
4 slices bacon, halved crosswise

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.

Nutrition Facts : Calories 324 g, Fat 8 g, Fiber 6 g, Protein 11 g

ALL AMERICAN MOLASSES BAKED BEANS



All American Molasses Baked Beans image

These take awhile, but they are so good and they are very easy and inexpensive to prepare. For an added treat serve them with traditional Boston Brown Bread. Soaking time is not reflected in either the prep or cook times.

Provided by Normaone

Categories     One Dish Meal

Time 3h40m

Yield 7 cups

Number Of Ingredients 9

1 lb dried small white beans
2 bay leaves
1 large onion, cut into 6 wedges
3 1/2 ounces salt pork, sliced 1/4 inch thick
3/4 cup ketchup
1/2 cup packed dark brown sugar
1/4 cup molasses
1 teaspoon dry mustard
1 teaspoon fresh ground black pepper

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.

CANADIAN BAKED BEANS WITH MAPLE SYRUP (NO MOLASSES)



Canadian Baked Beans With Maple Syrup (No Molasses) image

These dark savoury beans fill the house with wonderful aroma on a cold Canadian day. Real Maple Syrup is far superior to those liquid sugary types. I like to leave the onion whole and take it out after (cut it up and eat seperate). Great served with hunks of rustic bread and pork chops. Make lots of it and you can take it for lunches. I'm going to freeze the leftovers flat in bags but because they are salted I'll use them up within a months time. Preparation time is not including overnight soak

Provided by thatsclassic

Categories     Sauces

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb small white pea beans
1 whole onion
1 teaspoon dry mustard
1 teaspoon summer savory
1 teaspoon ground black pepper
4 teaspoons chili powder
1 1/2 cups maple syrup
1/4 lb salt pork
1/2 teaspoon salt

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.

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD



Baked Beans With Pomegranate Molasses, Walnuts and Chard image

This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.

Provided by Martha Rose Shulman

Categories     dinner, project, main course

Time 3h

Yield 8 servings

Number Of Ingredients 10

1 pound white beans, soaked for 4 hours or overnight in 2 quarts of water, and drained
1 bay leaf
6 cups water (more as needed)
4 tablespoons extra virgin olive oil
2 large onions, preferably sweet red onions, finely chopped
1/3 cup pomegranate molasses
1 28-ounce can chopped tomatoes, with juice
Salt and freshly ground black pepper to taste
1 bunch Swiss chard, stemmed, leaves washed and chopped
1/2 cup (2 ounces) finely chopped walnuts

Steps:

  • Combine the drained beans, bay leaf and water (enough to cover by an inch) in a large, ovenproof casserole or Dutch oven (earthenware is nice) and bring to a gentle boil. Reduce the heat, cover and simmer 45 minutes to an hour, until just tender. Check from time to time to make sure the beans are submerged and add water if necessary. Remove the bay leaf.
  • Meanwhile, preheat the oven to 325 degrees. Heat 3 tablespoons of the olive oil in a medium-size heavy skillet over medium heat and add the onions. Cook, stirring often, until tender and lightly caramelized, about 10 minutes. Turn down the heat to low, add a generous pinch of salt, cover and continue to simmer, stirring often, until the onions are dark brown and have melted down to half their original volume, another 15 to 20 minutes. Stir into the beans, along with the pomegranate molasses, tomatoes, and salt and pepper to taste. Place in the oven and bake, covered, for 1 hour. The beans should be very tender. Check from time to time to make sure the beans are submerged; add water as necessary or just press down on the beans to cover them with liquid. (They shouldn't be swimming, though.)
  • Uncover the beans, taste and adjust salt, and stir in the Swiss chard. Sprinkle the walnuts over the top and drizzle on the final tablespoon of oil. Return to the oven and bake, uncovered, for 15 minutes more. Remove from the oven, taste and adjust seasonings. Serve hot or warm.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1067 milligrams, Sugar 17 grams

MOLASSES BAKED BEANS WITH GINGER



Molasses Baked Beans with Ginger image

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

4 slices thick-cut bacon, cut crosswise into 1-inch pieces
1 1/2 cups chopped onion
1/3 cup minced peeled fresh ginger
2 (28-ounce) cans original flavor baked beans
1/2 cup mild-flavored (light) molasses
2 tablespoons plus 2 teaspoons apple cider vinegar or distilled white vinegar

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.

MOLASSES-BAKED BEANS



Molasses-Baked Beans image

Categories     Sauce     Bean     Side     Bake     Roast

Yield serves 10 to 12

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup diced green bell pepper
1/4 cup diced onion
One 48-ounce can baked beans (we like Allen's or Bush's)
1/4 cup molasses
1/2 cup light-brown sugar
1 cup Neely's Barbecue Sauce (page 25)
1/3 cup Neely's Barbecue Seasoning (page 22)
1/2 cup chopped roast (or smoked) pork or beef

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.

WW SPICY MOLASSES BAKED BEANS - 2 PTS.



Ww Spicy Molasses Baked Beans - 2 Pts. image

This is out of a really old Weight Watchers Magazine. Most baked beans use dried beans but this uses canned beans. It saves you hours of cooking time. This is so weird... it says it doesn't include the beans but if you look at the details it does...the recipe in the magazine shows 148 cal, Pro 7.2g, fat 0.6, Carbs 30g, Fib 3.5g

Provided by teresas

Categories     Beans

Time 1h25m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 11

cooking spray
1 cup onion, chopped
1 jalapeno pepper, seeded and mince
1 (15 1/2 ounce) can great northern beans, drained
1 (16 ounce) can pinto beans, drained
1/2 cup ketchup
1/2 cup water
3 tablespoons molasses
2 tablespoons yellow mustard
1 teaspoon chili powder
1/2 teaspoon liquid smoke

Steps:

  • Preheat oven to 350°.
  • Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot.
  • Add onion and jalapeno pepper; saute 2 minutes or until tender.
  • Combine onion mixture, beans, and remaining ingredients in a large bowl; stir well.
  • Spoon bean mixture into a 2-quart casserole coated with cooking spray.
  • Bake, uncovered, at 350° for 1 hour or until thick and bubbly.

Nutrition Facts : Calories 143.3, Fat 0.7, SaturatedFat 0.1, Sodium 176.6, Carbohydrate 28.4, Fiber 7, Sugar 7, Protein 7.5

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD



BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD image

Categories     Bean

Yield 8 servings

Number Of Ingredients 10

1 pound white beans, soaked for 4 hours or overnight in 2 quarts of water, and drained
1 bay leaf
6 cups water (more as needed)
4 tablespoons extra virgin olive oil
2 large onions, preferably sweet red onions, finely chopped
1/3 cup pomegranate molasses
1 28-ounce can chopped tomatoes, with juice
Salt and freshly ground black pepper to taste
1 bunch Swiss chard, stemmed, leaves washed and chopped
1/2 cup (2 ounces) finely chopped walnuts

Steps:

  • 1. Combine the drained beans, bay leaf and water (enough to cover by an inch) in a large, ovenproof casserole or Dutch oven (earthenware is nice) and bring to a gentle boil. Reduce the heat, cover and simmer 45 minutes to an hour, until just tender. Check from time to time to make sure the beans are submerged and add water if necessary. Remove the bay leaf. 2. Meanwhile, preheat the oven to 325 degrees. Heat 3 tablespoons of the olive oil in a medium-size heavy skillet over medium heat and add the onions. Cook, stirring often, until tender and lightly caramelized, about 10 minutes. Turn down the heat to low, add a generous pinch of salt, cover and continue to simmer, stirring often, until the onions are dark brown and have melted down to half their original volume, another 15 to 20 minutes. Stir into the beans, along with the pomegranate molasses, tomatoes, and salt and pepper to taste. Place in the oven and bake, covered, for 1 hour. The beans should be very tender. Check from time to time to make sure the beans are submerged; add water as necessary or just press down on the beans to cover them with liquid. (They shouldn't be swimming, though.) 3. Uncover the beans, taste and adjust salt, and stir in the Swiss chard. Sprinkle the walnuts over the top and drizzle on the final tablespoon of oil. Return to the oven and bake, uncovered, for 15 minutes more. Remove from the oven, taste and adjust seasonings. Serve hot or warm.

VEGETARIAN MOLASSES BAKED BEANS



Vegetarian Molasses Baked Beans image

Made these beans for the first time today and its a winner!! I liked it because there was no sugar in it and it had cinnamon and apricots.....so delicious and the whole house smelled so good!!

Provided by Doreen Fish

Categories     Other Side Dishes

Number Of Ingredients 13

2 c dried navy beans
1 tsp fresh ground black pepper
1/2 tsp dried basil leaves
1/4 tsp cinnamon
1 1/2 c boiling water
1 Tbsp olive oil
1/4 c molasses
1/4 c ketchup
3 Tbsp maple syrup
1 Tbsp apple cider vinegar
2 medium onions ,chopped
8 whole dried apricots chopped into small pieces
1 can(s) 28 oz diced tomatoes

Steps:

  • 1. The night before place beans in a colander and rinse under cold water. Place the beans in the crock pot and cover with fresh cold water to cover by 2 inches.Leave to soak overnight for at least 8 hours or up to 12. The next day drain the beans and rinse again. Put the beans in a pot and cover with 5 cups cold water . Heat to boiling and cook until tender approx 30 mins.Drain. In a small bowl mix together the cinnamon, basil and pepper. Set aside. In a heat safe bowl mix together the boiling water, molasses, maple syrup, vinegar, oil, and ketchup. Mix well and set aside. Place half the beans in the crock pot. Sprinkle with half the apricots and onions. Evenly pour half the tomatoes over top. Sprinkle with half the spice mixture. Repeat. Pour water/ molasses mixture over top, making sure that the liquid is mixed in. Cover and cook on low 8 -10 hours or high 4 - 5 hours.

JACK DANIELS BOURBON MOLASSES BAKED BEANS



Jack Daniels Bourbon Molasses Baked Beans image

My grandmother use to make these every summer. Still reminds me of those days playing at their house and having great outdoor meals.

Provided by barbara lentz

Categories     Other Side Dishes

Time 3h10m

Number Of Ingredients 5

3 can(s) molasses baked beans any style
9 oz jar chili sauce
1/2 c each brown sugar, jack daniel bourbon, and strong black coffee
1/4 c molasses
1 medium onion chopped

Steps:

  • 1. Combine all ingredients and bake at 350 degrees for 3 hours.

MOLASSES BAKED BEANS



Molasses Baked Beans image

Clipped while looking for a baked beans recipe that didn't contain pork. Haven't tried this yet. Posted here for safe keeping.

Provided by Burgundy Damsel

Categories     Black Beans

Time 3h2m

Yield 10 , 10 serving(s)

Number Of Ingredients 7

4 (15 ounce) cans black beans or 4 (15 ounce) cans butter beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup molasses
2 tablespoons vinegar
2 teaspoons dry mustard
1/4 teaspoon ginger
1/4 teaspoon black pepper

Steps:

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

MOLASSES BAKED BEANS WITH GINGER



Molasses Baked Beans with Ginger image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

4 slices bacon
1.5 cups onion
0.333333333333 cups ginger
56 ounces beans
0.5 cups molasses
2 tablespoons apple cider vinegar

Steps:

  • Set oven rack to 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. Bake until top is dark brown and bubbling, about 2 hours. Let stand 15 minutes; serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MOM'S MOLASSES BAKED BEANS



Mom's Molasses Baked Beans image

Mom's favorite ingredients were sugar and salt. She always made everything taste great. Easy to do.

Provided by barbara lentz

Categories     Other Side Dishes

Time 1h15m

Number Of Ingredients 6

1 lg can pork and beans
1 md onion diced
6 slice bacon
1/2 c brown sugar
1/2 c molasses
1 c ketchup

Steps:

  • 1. cook bacon remove from pan and chop. Reserve the bacon grease.
  • 2. Mix all ingredients together with the bacon grease.
  • 3. Pour in baking pan and bake at 350 for one hour

OLD FASHIONED MOLASSES AND BACON BAKED BEANS - ROCK RECIPES



Old Fashioned Molasses and Bacon Baked Beans - Rock Recipes image

Old Fashioned Molasses and Bacon Baked Beans - this easy recipe has all the flavour of grandma's baked beans; sweet, smoky and delicious.

Provided by @MakeItYours

Number Of Ingredients 15

1 1/2 lb dry white beans, or navy beansInstructions
1 lb sliced smoked bacon, cut in small pieces
4 cloves cloves minced garlic
2 large red onions chopped
3 cups water
1 cup light or fancy molasses
1 tsp salt
1 tsp black pepper
4 tbsp smoked paprika
1 tbsp chili powder
1 tbsp dried thyme
1/2 cup Worcestershire sauce
one 28 ounce can crushed tomatoes, pureed
one 28 ounce can tomato sauce
4 tbsp dijon mustard

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.

MOLASSES BAKED BEANS



Molasses Baked Beans image

This was my grandmother's recipe from the 1950s. Slow cooked, flavor infused beans, more like a main dish than a side dish. Excellent for family gatherings and pot lucks!

Provided by Debra Wagoner

Categories     Other Side Dishes

Time 2h20m

Number Of Ingredients 15

3/4 lb ground beef
32 oz pork and beans
16 oz barbeque beans
1 medium onion, coarsely chopped
1/2 c green bell pepper, coarsely chopped
1/2 c red bell pepper, coarsely chopped
1 1/2 c dark brown sugar, packed
3/4 c molasses
1/2 c ketchup
1 Tbsp prepared yellow mustard
1 Tbsp worcestershire sauce
1 clove garlic, crushed
1 tsp seasoned salt
1/2 tsp lemon-pepper seasoning
5 slice bacon

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Stir fry ground beef just until browned; drain well.
  • 3. Combine all ingredients except for the bacon. Mix well.
  • 4. Pour into a 13x9x2 ovenproof baking dish and lay the bacon strips on the top.
  • 5. Bake at 350 degrees for 2 hours.

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