Best Ww Spicy Molasses Baked Beans 2 Pts Recipes

Pat's Spicy Baked Beans image

Provided by Patrick and Gina Neely : Food Network

Time 3h10m

Yield 12 servings

Number Of Ingredients 15

5 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon ground chili powder
1 tablespoon Neely's Dry Rub Seasoning
1 pound dried small white navy beans, rinsed and picked over
8 cups water
1 cup dark beer
1 cup Neely's Barbecue Sauce
1/4 cup dark brown sugar
1/4 cup mild molasses
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F.
Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.

All American Molasses Baked Beans image

Provided by Normaone

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.