|Beans (Gourmet Pantry)|
|by Sandra Gluck|
One of the building blocks of classic dishes, beans are the scrumptious focus of this new title in the innovative Gourmet Pantry series.
1 - 10 of 49 for molasses pinto beans
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Pick over and wash dried beans. Rinse well, ... and bake at 300° for three hours. Uncover, and bake an additional 30 minutes or until beans are tender.
Rinse beans under running water, ... and liquid, onion, molasses, salt, ginger, ... carving board and cut into slices; spoon beans around beef on platter.
Sort beans. Rinse well; ... servings. TIP: Four and a half cups of one type of bean, or any combination of the beans that totals 4 1/2 cups can be used.
Pick and wash pinto beans. Put first 5 ingredients together. Bring to a boil. Simmer until tender adding water as needed, or put in crock pot overnight. Add:
Rinse beans and combine with ... Cover and simmer until beans are tender, stirring occasionally. Add additional water or beer as needed. Salt to taste.
Place washed beans in large kettle; ... about 1 hour. Or place in 325 degree oven about 1 1/2 hours. (Improves with standing and re-heating.) Serves 8 to 12.
Soak beans overnight; drain. Cook ... Stir in coffee, molasses, ketchup and ... if liquid seems to be cooking away. Season to taste with salt and pepper.
Brown bacon and ground beef. Add onions and saut. Add all seasonings and all beans. Place all in crock-pot and simmer.
Soak beans overnight in enough ... (except salt). Cover and bake for 1 1/2 hours, stirring twice during cooking. Uncover and cook another 15 minutes longer.
Soak the dry beans overnight in water. ... and simmer until the salt pork is somewhat soft. Add remaining ingredients and cook until the beans are soft.
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