Beast really likes baked beans. I do too, but Beast will eat them with just about anything. So, since I still had plenty of molasses left from the pie, I decided to bake some beans, too. And as you can see, this is another one where I forgot to take a picture until much later.
One really important thing to know about making baked beans: they take a REALLY LONG TIME. Like, slow cooker long. The difference is, I don't know that they actually can be made in a slow cooker. (They might be, but ever recipe I've ever seen recommends the oven.). The good news is that they're pretty low maintenance, and you don't have to spend a lot of time over the stove fussing over them, but this is definitely one of those recipes where you need all day to make it. You don't want to have to set the alarm to get up in the middle of the night in order to attend to them.
Ingredient List
1 lb dry white beans (I used great northern)
2 quarts water
1/2 cup molasses
1/4 cup ketchup (optional)
1 tsp mustard
2 tsp salt
1/4 tsp ground black pepper
1 onion, chopped
2 slices bacon, chopped, or 1/4 lb salt pork
Place water and beans in a large pot and bring water to a boil. Cook for 2 minutes. Cover, remove from heat, and stand for one hour. Do not drain. This prepares the beans to be cooked.
In the same liquid, bring the beans back up to boil and simmer until tender, about 1 1/2 hours. Drain, reserving the bean liquid.
Preheat oven to 275.
In a 2 quart casserole dish, combine beans, molasses, ketchup, mustard, salt, pepper, onion, and bacon. Pour the reserved bean broth over the whole shebang. Bake 4-8 hours, keeping the dish covered for the first half of the baking time.
If eating them fresh out of the oven, stir a little before serving. This particular recipe will make about 6 servings.
Bon Appetite!
Tags: Gluten free, dairy free, beans, molasses
One really important thing to know about making baked beans: they take a REALLY LONG TIME. Like, slow cooker long. The difference is, I don't know that they actually can be made in a slow cooker. (They might be, but ever recipe I've ever seen recommends the oven.). The good news is that they're pretty low maintenance, and you don't have to spend a lot of time over the stove fussing over them, but this is definitely one of those recipes where you need all day to make it. You don't want to have to set the alarm to get up in the middle of the night in order to attend to them.
Ingredient List
1 lb dry white beans (I used great northern)
2 quarts water
1/2 cup molasses
1/4 cup ketchup (optional)
1 tsp mustard
2 tsp salt
1/4 tsp ground black pepper
1 onion, chopped
2 slices bacon, chopped, or 1/4 lb salt pork
Place water and beans in a large pot and bring water to a boil. Cook for 2 minutes. Cover, remove from heat, and stand for one hour. Do not drain. This prepares the beans to be cooked.
In the same liquid, bring the beans back up to boil and simmer until tender, about 1 1/2 hours. Drain, reserving the bean liquid.
Preheat oven to 275.
In a 2 quart casserole dish, combine beans, molasses, ketchup, mustard, salt, pepper, onion, and bacon. Pour the reserved bean broth over the whole shebang. Bake 4-8 hours, keeping the dish covered for the first half of the baking time.
If eating them fresh out of the oven, stir a little before serving. This particular recipe will make about 6 servings.
Bon Appetite!
Tags: Gluten free, dairy free, beans, molasses