All American 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 :

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.

ALL-AMERICAN BAKED BEANS



All-American Baked Beans image

Based on a recipe from The New Basics Cookbook, authors of The Silver Palate Cookbook. The intro says, "One of those American classics, first created in the Puritan era in Boston. No cooking was allowed on the Sabbath, so they served beans Saturday night for dinner, for Sunday breakfast with codfish cakes and Boston Brown Bread, and again for Sunday lunch." Note: the 4 hour cooking time includes a one hour simmer and a 2 1/2 hour baking during which time occasional stirring is required; it does not include the overnight bean soaking time.

Provided by mersaydees

Categories     Low Cholesterol

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb dried navy beans or 1 lb great northern bean
8 ounces slab smoked bacon, cut into 1/4-inch cubes
1 cup onion, chopped
2 garlic cloves, chopped
1 1/2 cups dark brown sugar, packed
2 cups ketchup
6 tablespoons maple syrup
6 tablespoons dark molasses
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Rinse and pick through beans; soak them overnight in large pot of water.
  • Place the beans in a colander and rinse well under cold running water. Transfer beans to a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the liquid.
  • Preheat the oven to 300 degrees farenheit.
  • Heat a 2-quart ovenproof casserole or dutch oven over medium heat; saute the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
  • Add the brown sugar and stir over medium-low heat until dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper. Add the drained beans and mix well.
  • Cover casserole and transfer to oven. Bake, stirring occasionally (making sure you scrap the bottom of the casserole), for 2/12 hours.
  • Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once. Serve hot.

Nutrition Facts : Calories 526.5, Fat 10.3, SaturatedFat 3.2, Cholesterol 24.9, Sodium 1260.4, Carbohydrate 92.4, Fiber 11.5, Sugar 60, Protein 19.6

BOSTON BAKED BEANS



Boston Baked Beans image

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

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.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

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