"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spicy Baked Beans with Molasses Recipe

  Tried it? Rate this Recipe:


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.

Number Of Servings:
Number Of Servings:
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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!