Medalta Mouthwatering Molasses Baked Beans
This is the recipe that Medalta Potteries in Medicine Hat, Alberta provides with each of their bean pots. Based on a favorite family treat in many a Maritime home, Molasses Baked Beans are a perfect comfort food after a day of fresh winter air working outdoors or better yet a skiing or skating excursion. If you really want a traditional maritime meal, serve these beans with some piping hot home baked biscuits dripping with even more molasses!
- Pulse
- Beans
- Prep Time
- 15 minutes
- Cook Time
- 4-5 hours
- Makes
- 6-8 servings
Nutrition
- Serving Size 3/4 cup (175 mL)
- Calories 272 Calories
- Fat 1 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 56 g
- Fibre 10 g
- Sugars 21 g
- Protein 13 g
- Sodium 397 mg
- Potassium 939 mg
- Folate 205 mcg
- Iron 4 mg
Ingredients
- 2 cups (500 mL) dry navy beans
- 6 cups (1.5 L) water
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3/4 cup (175 mL) ketchup
- 1/4 cup (60 mL) molasses
- 1/4 cup (60 mL) brown sugar, packed
- 1 Tbsp (15 mL) Worcestershire sauce
- 2 tsp (10 mL) dry mustard
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 cups (500 mL) reserved liquid from cooking beans
Directions
Rinse beans and pick out any withered or broken beans and any bits of debris. Place beans and water in a large pot or bowl and let soak overnight or for 8 – 12 hours. You can also use the quick soak method by combining the beans and water in a large pot and bring to a boil. Boil gently for 2 minutes, remove from heat, cover and let stand for 1 hour. With both methods, drain and rinse soaked beans and discard soaking water.
Place soaked beans in a large pot and add water until beans are covered by at least 2 inches of the water. Bring to a boil then reduce heat and gently simmer for 30 – 45 minutes. Drain beans but keep the liquid.
Rinse beans and place in bean pot.
While the beans are simmering on the stove top prepare the sauce. In a medium sized bowl, combine onions, garlic, ketchup, molasses, garlic, brown sugar, dry mustard, Worcestershire, salt and pepper and mix well. You can add the 2 cups of reserved liquid at this point or wait until next step.
Pour sauce over beans. If you did not add the reserved liquid already you can do this now using all 2 cups (500 mL) or using just enough to cover the beans. While beans are cooking you can check them and if they seem to be getting too dry add more of the liquid. If you run out of the reserved bean water, tap water is fine.
Bake in 325°F (170°C) oven for 4 – 5 hours or until beans are tender according to taste.
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