Bacon And Molasses Beans Food

BOSTON BAKED BEANS

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.

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.

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.)

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.

SIMPLE BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix baked beans with pork, molasses, onions, brown sugar and ketchup together and put in a greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.