Wednesday, September 30, 2015
Molasses Baked Beans
For the most part, I followed a scaled-down recipe from food.com. I skipped the pork because I was having this with short ribs done kalua style. I was happy that there's no added salt. For once, a recipe doesn't resort to it for flavor. Yes, ketchup is salty. That was enough. I've been eating out too much and noticed my face getting a little puffy from all the salt. Started having high-potassium foods and more water to compensate.
This is a soak-the-beans recipe because the ones out of the can are already cooked and will come up entirely too mushy. Plan the day before.
1 C dry great northern beans
1 bay leaf
1/2" thick slice of onion, quartered
1/4 C ketchup
3 Tb brown sugar
3 Tb molasses
1 tsp mustard or 1/2 tsp dry mustard powder
1/4 tsp ground pepper
1. The night before, soak beans in 3 cups water. Early in the day, drain.
2. Preheat oven to 300º. Into an oven-safe 2 qt casserole, place all ingredients. Cover with 1 C boiling water. Stir until sauce is even, cover with a tight lid, and bake for 4 hours. Check every hour to make sure the water didn't all evaporate. If still too watery at the 3-hour mark, leave the lid cracked slightly. You want a thick sauce, but not dry beans.
3. Remove from oven, discard bay leaf, and serve hot or cold
Difficulty rating :)