Best 9 Moniques Baked Beans Recipes

GLUTEN-FREE SASSY MOLASSES BAKED BEANS

Steps:

• Soak 2 cups of dried navy or white beans in water overnight.
• The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 30 minutes (or until the skins break when you blow on them).
• Preheat oven to 300 F.
• Drain the beans and put them in a large ovenproof pot or bean crock. Bury peeled onion in the middle of the beans.
• Mix together and pour over the beans: brown sugar, molasses, salt, dry mustard and pepper. Dab with the butter or oil, or sprinkle bacon pieces, overtop.
• Pour over enough boiling water to just cover the beans.
• Cover the pot and cook for 4-6 hours, stirring occasionally and adding water if necessary so the beans do not dry out. Take the lid off for the last half hour of cooking.

MOLASSES BAKED BEANS WITH SALT PORK

Steps:

• Gather the ingredients.
• Rinse the beans and pick them over. Place in a large bowl; add water to more than cover ​the beans (beans will expand).
• Let beans stand overnight. Drain beans.
• Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
• Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
• Drain liquid into a small bowl and reserve for sauce and cooking.
• Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
• In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
• Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
• Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.

MAMA NEELY'S BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

ALL AMERICAN MOLASSES BAKED BEANS

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.

MOLASSES BAKED BEANS

Steps:

• Preheat oven to 375 degrees. In a medium bowl, combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.
• Transfer to a 2- to 3-quart covered baking dish. Scatter onion over beans; then lay bacon slices on top, in a single layer, covering onion as completely as possible.
• Cover dish and bake, 30 minutes. Uncover; cook until bacon is crispy, 30 to 40 minutes more. Let sit 5 minutes; mix well before serving.

MOLASSES BAKED BEANS

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.

MAUREEN'S BAKED BEANS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
• Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
• Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.

MO'NIQUE'S BAKED BEANS

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a medium saucepot. Saute the onion and ground turkey for 4-6 minutes.
• Add the baked beans and all of the remaining ingredients except the cheese. Mix well and bring to a simmer.
• Pour into a baking dish, sprinkle with the cheese, and bake for 10-15 minutes, until bubbly.

MOTHER EARTH'S BAKED BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve about 2 tablespoons bacon drippings in the skillet. Crumble bacon and transfer to a slow cooker.
• Cook and stir ground beef and onion in bacon drippings in skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes. Transfer ground beef mixture to the slow cooker.
• Mix brown sugar, barbeque sauce, ketchup, mustard, molasses, liquid smoke flavoring, black pepper, and chili powder in a bowl; pour over ground beef-bacon mixture. Stir well. Add baked beans, kidney beans, Great Northern beans, and pinto beans; mix well.
• Cook on Low for 6 hours; refrigerate overnight for 8 hours. Reheat in slow cooker until warmed, at least 1 hour.