So these last few posts have been about blackstrap molasses—what blackstrap molasses are and why we need to consider adding blackstrap molasses to our family grocery lists.
But I thought it would be more fun to start talking about a few ways to use these blackstrap molasses once we do purchase them.
One way to use blackstrap molasses is by making baked beans.
Being from the Deep South, I grew up eating lots and lots of baked beans, with lots and lots of bacon and onion added to the beans…still one of my favorite foods and a welcome addition to any picnic or barbecue.
2C dried navy or white beans…(could also use canned equivalent)
1/2 lb sliced bacon
1/4 cup Golden Barrel Light Brown Sugar
1/4 cup Golden Barrel Blackstap Molasses
1/2 cup ketchup
2 TBSP apple cider vinegar (or white vinegar)
1 tsp. salt
1 ½ tsp. dried mustard
½ tsp. freshly ground black pepper
1/2 Tbsp Worcestershire sauce
Preparing Dried Beans…Soak 2 cups of dried navy or white beans in water overnight.The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 30 minutes (or until the skins break when you blow on them). Drain the beans and put them in a large ovenproof pot or bean crock.
Preheat oven to 350.
Add salt, dry mustard, pepper, brown sugar, molasses, vinegar, bacon, ketchup, and
Cook and stir until sugar is dissolved and mixture is bubbly.
Add the beans, cooked onions, bacon, and 2C water.
Add 2 cups water to cover beans and stir to combine.