Cheese And Molasses Beans Recipes

HOMEMADE BAKED BEANS WITH MOLASSES

Steps:

• Place the dried navy beans in a 4-quart (4 L) Dutch oven. Cover the beans with cold water and let them soak for eight hours or overnight.
• Drain and rinse the beans with cool water. Place the drained beans back in the pot and cover them with 6 cups (1 ½ L) of fresh cold water. Bring the beans to a boil over medium-high heat. Once boiling add the baking soda. Reduce the heat, place the lid on the pot, and simmer the beans for 30 minutes or until tender.
• Preheat the oven to 250ºF (120ºC).
• Drain the cooked beans into a colander fitted over a large bowl or other vessel to catch the liquid. Once drained you should have about 3 ½ cups (875 ml) of cooking liquid (if you don't have 3 ½ cups, top it up with water until you do). Rinse the cooked beans with cool water and drain. Set the cooking liquid and the drained beans aside.
• Give the Dutch oven a quick wash to remove any cooked bean scum. Add the ketchup, molasses, apple cider vinegar, brown sugar, ground dry mustard, and pepper to the pot. Stir together until smooth.
• Add the chopped onion and bacon to the pot. Stir to mix. Add the 3 ½ cups of reserved bean liquid and the beans to the pot. Stir well to combine.
• Place the lid on the Dutch oven and place the beans in the preheated oven. Bake the beans for 8 hours (I usually bake mine overnight). Remove the baked beans from the oven, remove the lid, stir, and serve.

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.

ULTIMATE REFRIED BEANS WITH CHEESE

Steps:

• Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
• Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
• Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
• Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
• Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
• Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

MOLASSES BBQ BEANS

Steps:

• Cook white beans according to directions on package until slightly tender. In a saucepan combine the remaining ingredients and simmer for 45 minutes. It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce. Season to taste with honey, salt and pepper. The beans should cook an additional 30 minutes in the sauce so that they are tender and have fully absorbed the flavor.

CHEESE AND MOLASSES BEANS

Steps:

• Fry bacon in large skillet.
• Pour off fat, Return 3 tbsp fat to skillet.
• Fry onion and garlic in fat until tender.
• Add pork and beans, brown sugar to taste, molasses and steak sauce; stir to mix.
• Simmer 30- 45 minutes.
• Crumble bacon; add cheese to beans just before serving.

MOTHER EARTH'S BAKED BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve about 2 tablespoons bacon drippings in the skillet. Crumble bacon and transfer to a slow cooker.
• Cook and stir ground beef and onion in bacon drippings in skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes. Transfer ground beef mixture to the slow cooker.
• Mix brown sugar, barbeque sauce, ketchup, mustard, molasses, liquid smoke flavoring, black pepper, and chili powder in a bowl; pour over ground beef-bacon mixture. Stir well. Add baked beans, kidney beans, Great Northern beans, and pinto beans; mix well.
• Cook on Low for 6 hours; refrigerate overnight for 8 hours. Reheat in slow cooker until warmed, at least 1 hour.

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.

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.

MOM'S MOLASSES HAM AND BEANS

Steps:

• In a greased 5-qt. slow cooker, combine all ingredients, except bacon. Cook, covered, on low 7-9 hours., Remove ham hocks. When cool enough to handle, remove meat from bones; discard bones. Cut meat into small cubes; return to slow cooker. Stir in crumbled bacon. If desired, serve with pickled jalapeno peppers and pickled red onions., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.