Wednesday, September 30, 2015

Molasses Baked Beans

While I'm technically not on my endurance test anymore, I'm still using pantry items first.  The idea of leaving the oven on all afternoon was pretty hideous, but I cooked this at a low temperature.  I have a very well-insulated oven, so it didn't really heat up the kitchen.

For the most part, I followed a scaled-down recipe from  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  :)

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