Molasses Baked Beans With Ginger Food

MOLASSES BAKED BEANS WITH GINGER

Steps:

• Set oven rack in lower middle position; preheat to 325°F. Heat heavy large pot over medium-high heat. Add bacon; cook until crisp, stirring often. Transfer to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add onion; sauté until beginning to soften, about 5 minutes. Add ginger; sauté 1 minute. Stir in beans with juice, molasses, vinegar, and bacon; bring to simmer. Transfer to 11x7x2-inch glass baking dish. DO AHEAD Can be made 1 day ahead. Cover and chill. Bake until top is dark brown and bubbling, about 2 hours. Let stand 15 minutes; serve.

GINGER BAKED BEANS

Steps:

• Combine all ingredients except pepper and gingersnap crumbs in slow cooker. Season to taste with pepper.
• Cover and cook on low until thickened to desired consistency, about 6 hours, mixing in gingersnap crumbs during last hour.
• Discard bay leaves before serving.

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.

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS

Steps:

• Remove stones from beans, rinsing well in a colander.
• Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
• Over high heat, bring beans to a rolling boil for 2 minutes.
• Remove pan from heat, cover pan and let stand for 1 hour.
• Uncover pan, breing contents back to a boil.
• Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
• As necessary, add more water to keep beans well covered.
• Drain beans well, reserving liquid.
• In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
• Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
• Mil well.
• One one side of pot, push whole onion down into beans.
• Cut several gashes in the salt pork and push it down into beans on other side of the pot.
• Cover pot, place in oven and set heat to 350 degrees.
• Bake until beans are bubbling (about 1 hour).
• Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
• As beans cook, they will absorb liquid.
• Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
• Baked beans are done when thick and fragrant, with a deep, brownish red color.
• When serving, remove and discard onion, while keeping in sliced salt pork if desired.

MAPLE AND GINGER BAKED BEANS

Steps:

• Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
• While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
• Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
• Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

MOLASSES BAKED BEANS WITH GINGER

Steps:

• Set oven rack to lower middle position; preheat to 325°F. Heat heavy large pot over medium-high heat. Add bacon; cook until crisp, stirring often. Transfer to paper towels to drain.
• Pour off all but 2 tablespoons drippings from pot. Add onion; sauté until beginning to soften, about 5 minutes. Add ginger; sauté 1 minute. Stir in beans with juice, molasses, vinegar, and bacon; bring to simmer.
• Transfer to 11x7x2-inch glass baking dish. Bake until top is dark brown and bubbling, about 2 hours. Let stand 15 minutes; serve.

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.