Molasses Baked Beans With Salt Pork Food

CROCKPOT BAKED BEANS WITH SALT PORK OR BACON

Steps:

• Gather the ingredients.
• In the slow cooker , combine the soaked beans, molasses, brown sugar, onion, salt pork or bacon, and water. If needed, add more water to cover the beans.
• Place the lid on and cook on low for 6 to 8 hours, or until the beans are tender. Stir occasionally.
• Add the Dijon mustard , taste test, and season with salt. Stir well and continue cooking for 30 minutes to 1 hour. If the liquids are thin, turn the slow cooker to high and leave the cover ajar.
• Once the beans are thick and creamy and the cooking time has passed, serve immediately with your favorite sides.
• Enjoy!

ALL AMERICAN MOLASSES BAKED BEANS

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.

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 BAKED BEANS

Steps:

• Soak beans overnight, well covered with cold water.
• Pour off soaking water and pick over beans to remove any bad ones, or debris.
• Put beans in a pot.
• Cover with fresh cold water and add 1 tsp. baking soda.
• Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
• Cut onion in quarters and put in bottom of a bean crock or large casserole.
• Add the partially cooked beans.
• Put cut up salt pork on top.
• (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
• Pour over the beans.
• Add more boiling water, if needed, to come just to the top of the beans.
• Also, if needed during baking tme, add more boiling water.
• Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.

GRAMMY CARL'S RULE FOR BAKED BEANS

Steps:

• Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
• The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.
• Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.
• Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.

SLOW COOKER BAKED BEANS

Steps:

• The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
• In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

MOLASSES BAKED BEANS

Steps:

• Soak beans overnight.
• Parboil Beans for ten minutes with the baking soda.
• Run cold water through the beans in a strainer.
• Peel onion but leave it whole.
• Dice rind of salt port in one half inch squares.
• Put half of the pork to the bottom of bean pot with the onion.
• Add beans,.
• Put the rest of the pork on top.
• Mix other molasses, mustard, salt and pepper with 1 cup hot water. Pour over beans.
• Put in 300F oven for six hours.
• Add water to pot as necessary, to keep the beans moist. Be careful not to flood the beans.

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.