Molasses Baked Beans
Time: soak overnight; bake 3 to 4 hours
2 cups red kidney beans
1/2 lb bacon (6-8 rashers), cut into 1” pieces
1 medium onion, finely diced
5 tbsp molasses
2 tsp salt
1 tsp cracked black pepper
1 tbsp dry mustard
1/4 cup ketchup (if using tomato sauce or paste you may need to adjust the sweetness somewhere else)
1 tbsp Worcestershire sauce
more molasses or brown sugar (part-way through)
Soak beans overnight in lots of cold water. Simmer the beans in the same water until tender, approximately 1 hour. Drain and reserve the liquid.
Preheat oven to 325°F (165 °C).
Place the beans in a crock pot cooker or Dutch oven. Add the remaining ingredients. Add just enough reserved water to cover the beans. Add more water if necessary. Bring back to a simmer on top of the stove.
Place a piece of aluminum foil between the pot and the lid and place in the preheated oven.
Bake for 3 to 4 hours until beans are tender. About 1/2 way through taste for salt and sweetness. If not sweet enough, stir in some more molasses or 1/4 cup brown sugar. I did. I like mine on the sweet side.
Remove the lid at the halfway point and add more liquid if necessary to prevent the beans from getting too dry. Continue to bake, checking frequently, until the beans are cooked to your liking. I prefer my beans still somewhat firm.
Time: soak overnight; bake 3 to 4 hours
2 cups red kidney beans
1/2 lb bacon (6-8 rashers), cut into 1” pieces
1 medium onion, finely diced
5 tbsp molasses
2 tsp salt
1 tsp cracked black pepper
1 tbsp dry mustard
1/4 cup ketchup (if using tomato sauce or paste you may need to adjust the sweetness somewhere else)
1 tbsp Worcestershire sauce
more molasses or brown sugar (part-way through)
Soak beans overnight in lots of cold water. Simmer the beans in the same water until tender, approximately 1 hour. Drain and reserve the liquid.
Preheat oven to 325°F (165 °C).
Place the beans in a crock pot cooker or Dutch oven. Add the remaining ingredients. Add just enough reserved water to cover the beans. Add more water if necessary. Bring back to a simmer on top of the stove.
Place a piece of aluminum foil between the pot and the lid and place in the preheated oven.
Bake for 3 to 4 hours until beans are tender. About 1/2 way through taste for salt and sweetness. If not sweet enough, stir in some more molasses or 1/4 cup brown sugar. I did. I like mine on the sweet side.
Remove the lid at the halfway point and add more liquid if necessary to prevent the beans from getting too dry. Continue to bake, checking frequently, until the beans are cooked to your liking. I prefer my beans still somewhat firm.