Molasses Baked Beans With Ginger Recipes

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.

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.

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.

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.

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.