Old Fashioned Molasses and Bacon Baked Beans

Old Fashioned Molasses and Bacon Baked Beans

Baked beans is another family favorite in our household and we have several go-to recipes depending on what else is on the menu. Search baked beans on this website and you'll see several recipes from spicy Maple Chipotle to Baked Beans with Apple Sausage.

Today's recipe is the one we use most often though and is pretty close to how I first made them over 30 years ago. The only real difference is that I like to use smoked paprika for added smokey flavor to the beans these days but you can easily substitute regular paprika if you can't find smoked.

Be careful to use fancy molasses or light molasses in this recipe, other types like blackstrap or cooking molasses can be too strongly flavored.

This batch is also quite big and would serve a dozen people or more but we always make this large a batch to freeze them in 16 -20 ounce plastic containers to enjoy for lunch or with a great brunch for several weeks later. If you don't want to make that much, the recipe is easily halved.

We love these beans served with our favorite Apple Barbeque Pulled Pork Sandwiches. The pulled pork and the beans are slow cooked for a similar amount of time so we often have both in the oven at the same time and are guaranteed leftovers for a couple of days, so it's a great weekend cooking project.

 Begin by soaking in water overnight or up to 48hours:

• 1 1/2 pounds dry white beans (or navy beans)

In a large skillet slowly fry:

• 1 pound sliced smoked bacon, cut in small pieces

Completely render the fat out of the bacon, leaving it crispy. Pour off the majority of
the fat from the pan. Set the bacon aside. Return the pan to the stove over medium heat and add:

• 4 cloves minced garlic
• 2 large red onions chopped

Cook until the onions and garlic are softened, then add:

• 3 cups water

Let the water come to the boil to deglaze the pan. Add to a large covered roaster along
with the crisp bacon, the soaked beans which have been drained and add:

• 1 cup light or fancy molasses
• 1 tsp salt
• 1 tsp black pepper
• 4  tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried thyme
• 1/2 cup Worcestershire sauce
• one 28 ounce can crushed tomatoes, pureed
• one 28 ounce can tomato sauce
• 4 tbsp dijon mustard

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

Old Fashioned Molasses and Bacon Baked Beans

Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

On a cold, rainy Saturday a few weeks ago I decided a slow cooked day was in order. How better to ignore the torrent of rain outside than to sit back and watch old movies all afternoon while supper languidly bubbles away in the oven for several hours, needing very little attention.

On days like that, my son usually requests one of his two slow cooked favorites, either baked beans or pulled pork. Since pork and beans is a natural combination I decided to try combining the two. Needless to say, the boy was very pleased.

Before preparing the slow cooked meal for the oven, I took the time to make some bread dough, which would also take its time to rise for the better part of the afternoon before sharing some oven time with the pork and beans. This rainy day supper was a slice of comfort food heaven; a thoroughly satisfying meal.

This would make such an ideal pot-luck contribution but be sure to bring along some of that Homemade Bread too.

Maple Chipotle Pulled Pork and Beans

Recipe by Barry C. Parsons

Maple Chipotle Pulled Pork and Beans - an ultimate comfort food meal combining two slow cooked favorites, pulled pork and baked beans.

Prep time: 1/2 hour
Cook time: 4 hours
Total time: 4 1/2 hours
Yield: 10 servings

Ingredients

• 1 pound dry white beans
• 3 pounds pork shoulder or butt
• 1 tsp powdered ginger
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2tsp salt
• 3 tbsp canola oil
• 1/2 pound smoked bacon, cut in small pieces
• 1 large white onion chopped
• 3 cloves minced garlic
• 2 cups water
• 2 tsp freshly ground black pepper
• 2 tsp chipotle powder (more or less to taste)
• 1 tsp salt
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 1/2 tsp dry thyme
• 4 cups pureed canned tomatoes
• 1 cup maple syrup
• 3 large bay leaves

Cooking Directions

1. You will need to pre-soak the beans in water at least overnight. The longer you soak the beans the less time it takes to cook them, although it will still be several hours. I have soaked beans for up to 48 hours in advance.
2. Cut the pork into about 1/2 to 2 inch cubes.
3. Mix together the ginger, pepper, cumin, chili powder and salt to form a rub for the pork. Rub it into the cubed pork.
4. Heat the canola oil in the bottom of a large dutch oven over medium to medium high heat. Add the seasoned pork cubes and brown them well. Remove from the pot and set aside.
5. Add the bacon to the pot and cook until almost crispy. Drain excess fat.
6. Add the onion and minced garlic and cook until softened.
7. Drain the beans from the water they were soaked in and add them to the pot.
8. Add all of the remaining ingredients to the pot. If your dutch oven is not large enough you can transfer everything to a large covered roaster.
9. Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours stirring occasionally.
10. The beans should be fully cooked and tender and the sauce should thicken. I sometimes add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary.