Bacon And Molasses Beans Food

SAUCY STOVETOP BACON BEANS

Steps:

• Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
• Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
• Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.

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.

BACON AND MOLASSES BEANS

Steps:

• Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; sauté until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)

SLOW BAKED BEANS WITH MOLASSES AND BACON

Steps:

• Gather the ingredients.
• Rinse navy beans under cold running water. Pick out any malformed beans and any small stones you might find.
• Cover beans with 8 cups of water; let soak overnight. Bring beans to a boil; remove from heat. Using a colander over a bowl, drain liquids into bowl. Set aside. Note: if you didn't plan ahead and don't have many hours, try the Quick-Soak method for dry beans.
• Preheat oven to 325 F. Layer beans, onion, and diced bacon in three or four layers in a three- to four-quart covered casserole or bean pot.
• In a small bowl or large measuring cup, measure one cup of the hot cooking liquid. Add molasses, brown sugar, salt, mustard, and pepper. Stir to blend.
• Pour liquid and molasses mixture over beans. Add enough of reserved bean cooking liquid to almost cover beans.
• Cover and bake beans for about four to five hours or until tender, stirring occasionally and adding more liquid, as needed. If beans are runny, remove lid and continue baking for 10 to 15 minutes.