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ingredients
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molasses jar in plastic baggie
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smoked paprika & dry mustard
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ingredients before beans
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ready to bake
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after 2 hours
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2-1/2 hours was just right
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It's really easy to make baked beans from scratch, it just takes time to do it (but no effort, other than remembering to stir them once in a while) ~ but well worth the time because they taste so much better than the ones you get in a can and MUCH less expensive! For the same price that you'd pay for a can, you'll get about the same amount as you'd get in about 6-8 big cans. This Fall version has apple juice (or cider), plus fresh apple and onions ~ molasses and brown sugar ~ perfect with anything that you're grilling on the BBQ, or any pork or chicken dishes. The 325 oven temperature is good for slow-roasting ribs at the same time too! **
APPLE MOLASSES BAKED BEANS
1-1/2 (about 1/2 lb.) dried pinto or Great Northern beans
4-6 cups water (enough to cover beans 3-4”)
1 small-medium yellow or white onion, chopped
1 tsp. smoked paprika
1-2 large Granny Smith apple(s), pared & chopped (I like the peel left on)
/4 cup molasses…………………………1 cup apple cider or juice
(TIP: I keep the bottom of my molasses jar in a plastic baggie to catch any leaks from the cap)
1 TB dry mustard…………………………1/4 cup ketchup
1/4 cup dark brown sugar or brown Splenda blend
2 tsp. Kosher salt…………………………1 tsp. black pepper
NOTE: for more intense apple flavor, you could substitute 1 or 2 cups of water with apple juice or apple cider when you simmer the beans
***
Put the beans and 4-6 cups in a large pot and bring to a boil. Lower the heat and simmer (uncovered) for 2 hours, or until beans are tender. Drain the beans (reserving 1/2 cup liquid). Preheat oven to 325.
Spray a 3-quart casserole dish with non-stick cooking spray ~ then combine the beans with the rest of ingredients (including the reserved liquid from the beans) and put them into the casserole dish. Bake (uncovered) for 2 to 3 hours (stir them occasionally, adding more apple juice, if necessary).
Serves about 4-6 ~ but very easy to double the recipe for more people (10 cups of water should be enough to cover 1 full pound of dry beans ~ use a Dutch oven for them)
APPLE MOLASSES BAKED BEANS
1-1/2 (about 1/2 lb.) dried pinto or Great Northern beans
4-6 cups water (enough to cover beans 3-4”)
1 small-medium yellow or white onion, chopped
1 tsp. smoked paprika
1-2 large Granny Smith apple(s), pared & chopped (I like the peel left on)
/4 cup molasses…………………………1 cup apple cider or juice
(TIP: I keep the bottom of my molasses jar in a plastic baggie to catch any leaks from the cap)
1 TB dry mustard…………………………1/4 cup ketchup
1/4 cup dark brown sugar or brown Splenda blend
2 tsp. Kosher salt…………………………1 tsp. black pepper
NOTE: for more intense apple flavor, you could substitute 1 or 2 cups of water with apple juice or apple cider when you simmer the beans
***
Put the beans and 4-6 cups in a large pot and bring to a boil. Lower the heat and simmer (uncovered) for 2 hours, or until beans are tender. Drain the beans (reserving 1/2 cup liquid). Preheat oven to 325.
Spray a 3-quart casserole dish with non-stick cooking spray ~ then combine the beans with the rest of ingredients (including the reserved liquid from the beans) and put them into the casserole dish. Bake (uncovered) for 2 to 3 hours (stir them occasionally, adding more apple juice, if necessary).
Serves about 4-6 ~ but very easy to double the recipe for more people (10 cups of water should be enough to cover 1 full pound of dry beans ~ use a Dutch oven for them)
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