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Spicy Baked Beans with Molasses Recipe

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This recipe for Spicy Baked Beans with Molasses, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Sowell
Added: Wednesday, December 14, 2005


1 to 2 Tbsp olive oil
2 cups chopped onion
2 Tbsp grated fresh ginger root
2 tsp salt, divided
2 Tbsp minced garlic, divided
2 Tbsp chili powder
2 Tbsp cumin
1 tsp allspice
Freshly ground black pepper
2 medium-sized carrots, minced
2 medium stalks celery, minced
1 medium bell pepper, any color diced
4 Tbsp Dijon mustard
1/3 cup dark balckstrap molasses
2 Tbsp fresh lemon juice
6 medium-sized ripe tomatoes, peeled, seeded and diced
6 cups any kind cooked beans
1-2 Tbsp minced fresh dill
1-2 Tbsp minced fresh marjoram, optional

Preheat oven to 350 degrees.
Heat 1 tablespoon oil in a large, deep skillet or Dutch oven. Add onion, ginger root, and 1/2 teaspoon salt. Saute' over medium heat for about 5 minutes, or until onion begins to soften, adding more oil if needed to prevent sticking.
Add 1 tablespoon garlic, along with chilli powder, cumin, allspice, and a few grindings of black pepper. Saute' for a few minutes, then stir in carrots, celery, and remaining salt. Cover and cook over medium heat for 5 minutes, until vegetables are just beginning to become tender.
Stir in bell pepper, mustard, molasses, lemon juice, tomatoes, and remaining garlic. Saute' for 5 minutes, then remove from the heat and stir in beans and dill ( and marjoram, if using).
Spoon into a 9-by-13-inch baking pan and cover tightly with foil. bake undisturbed for 1 1/2 hours. Serve hot, plain or topped with any combination of these optional toppings: grated cheese, chipotle or other salsa, minced parsley, and/or cilantro, mango chutney, or sour cream.

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Personal Notes:
Personal Notes:
This recipe calls for 6 cups cooked beans. If using dried beans, soak for at least 4 hours, then drain and cook in plenty of unsalted water until tender. If you prefer canned beans, use 3 (15 oz.) cans, drained and rinsed well.




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