Weekend Loving Homemade Molasses Baked Beans

It’s the weekend and you’ve got time to cook. Why not try this recipe for weekend loving homemade molasses baked beans? They’re kid friendly, husband approved, and go great with turkey dogs. Summer mealtime win for mom.

Molasses Baked Beans

1 lb dry great northern beans
4 cups + 4 cups water
4 cups chicken stock
¼ cup + 1/8 cup molasses
2 tbsp low sodium soy sauce
¼ cup + 1/8 cup apple cider vinegar
¼ cup + 1/8 cup white miso paste
2 tbsp yellow mustard powder
2 garlic cloves, minced
1 tsp paprika
2 tsp fresh grated or minced ginger
3/4 cup loose light brown sugar, add at very end of cooking
¼ cup ketchup

Directions
  1. Quick cook beans – place beans in heavy pot, cover with 4 cups water, bring to boil for 5 minutes, reduce to simmer – let simmer 1 hour or until beans are soft all the way through when cut with a knife
  2. Drain soaking liquid
  3. Add 4 cups water and 4 cups chicken stock to beans in pot
  4. Pre-heat oven to 350’
  5. Bring beans on stove top to a boil, reduce heat to low
  6. Cook for 20-30 minutes, skim off foam if any shows up on top of pot
  7. Cook until beans are tender and skin peels away when you blow on a bean
  8. Meanwhile, mix molasses, vinegar, miso, soy sauce, mustard powder, garlic, paprika and ginger together
  9. Pour into pot with beans
  10. Bring to a boil
  11. Turn off heat – cover and place pot in the oven
  12. Cook 30 minutes, stir
  13. Cook 30 more minutes, stir and remove from oven
  14. Return to stove top, cook over medium high heat, with lid slightly ajar – this will help cook down the liquid in the pot
  15. Stir after 30 minutes, if still too wet, lower temperature to simmer and cook in increments of 30 minutes or until liquid has thickened up
  16. Turn off heat, add in light brown sugar & ketchup, stir to dissolve, cover and let sit for 10 minutes
  17. Serve warm

Weekend Loving Homemade Molasses Baked Beans
 
Author:
Ingredients
  • 1 lb dry great northern beans
  • 4 cups + 4 cups water
  • 4 cups chicken stock
  • ¼ cup + ⅛ cup molasses
  • ¼ cup + ⅛ cup apple cider vinegar
  • ¼ cup + ⅛ cup white miso paste
  • 2 tbsp low sodium soy sauce
  • 2 tbsp yellow mustard powder
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 2 tsp fresh grated or minced ginger
  • ¾ cup loose light brown sugar, add at very end of cooking
  • ¼ cup ketchup
Instructions
  1. Quick cook beans – place beans in heavy pot, cover with 4 cups water, bring to boil for 5 minutes, reduce to simmer – let simmer 1 hour or until beans are soft all the way through when cut with a knife
  2. Drain soaking liquid
  3. Add 4 cups water and 4 cups chicken stock to beans in pot
  4. Pre-heat oven to 350’
  5. Bring beans on stove top to a boil, reduce heat to low
  6. Cook for 20-30 minutes, skim off foam if any shows up on top of pot
  7. Cook until beans are tender and skin peels away when you blow on a bean
  8. Meanwhile, mix molasses, vinegar, miso, soy sauce, mustard powder, garlic, paprika and ginger together
  9. Pour into pot with beans
  10. Bring to a boil
  11. Turn off heat – cover and place pot in the oven
  12. Cook 30 minutes, stir
  13. Cook 30 more minutes, stir and remove from oven
  14. Return to stove top, cook over medium high heat, with lid slightly ajar – this will help cook down the liquid in the pot
  15. Stir after 30 minutes, if still too wet, lower temperature to simmer and cook in increments of 30 minutes or until liquid has thickened up
  16. Turn off heat, add in light brown sugar & ketchup, stir to dissolve, cover and let sit for 10 minutes
  17. Serve warm

 

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