Best Molasses Baked Beans Recipes

MOLASSES BAKED BEANS

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.

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS

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

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.

ALL AMERICAN MOLASSES BAKED BEANS

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)

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.

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.

MOLASSES-BAKED BEANS

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.

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD

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.

WW SPICY MOLASSES BAKED BEANS - 2 PTS.

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.

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD

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

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.

MOLASSES BAKED BEANS

Steps:

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

JACK DANIELS BOURBON MOLASSES BAKED BEANS

Steps:

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

MOLASSES BAKED BEANS WITH GINGER

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.

MOM'S MOLASSES BAKED BEANS

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

MOLASSES BAKED BEANS

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.

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.