Best 3 Baked Beans With Pomegranate Molasses Walnuts And Chard Recipes

Discover a delightful culinary journey with our Baked Beans with Pomegranate Molasses, Walnuts, and Chard recipe. This wholesome dish combines the earthy flavors of cannellini beans with sweet notes of pomegranate molasses and a medley of crunchy walnuts and tender Swiss chard. Embark on a culinary tour with three additional recipes: embrace the vibrant flavors of Morocco with Moroccan Carrot Salad, transport your taste buds to the streets of Mexico with Black Bean and Corn Enchiladas, and indulge in a classic comfort food with our hearty Beef and Bean Chili. Each recipe offers a unique flavor profile, ensuring a satisfying experience for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

MOLASSES BAKED BEANS

Molasses Baked Beans image

These hearty from-scratch baked beans taste like they were simmered over an open fire. Their sweet and zippy flavor is as big as the great outdoors. No matter what kind of meal you're "rustling up", this satisfying side dish is certain to please. -Sandra Thorn, Sonora, California

Provided by Taste of Home

Categories Side Dishes

Time 3h25m

Yield 16-20 servings.

Number Of Ingredients 10

Ingredients

2 pounds dried navy beans
5 quarts water, divided
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups ketchup
1 cup butter, melted
2 large onions, quartered
1/2 cup packed brown sugar
1/2 cup molasses
1 tablespoon salt
1 tablespoon Liquid Smoke or barbecue sauce

Steps:

Place beans and 2-1/2 qts. water in a 6-qt. Dutch oven; bring to a boil and boil for 2 minutes. Remove from the heat; soak for 1 hour. Drain and rinse beans; return to pan with remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. Return beans to pan; add remaining ingredients and mix well. Cover and bake at 350° for 2 to 2-1/2 hours or until beans reach desired consistency, stirring occasionally. Add some of the reserved cooking liquid if too thick.

Nutrition Facts :

HOMEMADE BAKED BEANS

Homemade Baked Beans image

A quicker version of homemade baked beans using canned Northern beans.

Provided by mariap430

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

½ pound bacon
2 (14.5 ounce) cans Great Northern beans, rinsed and drained
1 cup water
¾ cup packed brown sugar
2 small onions, chopped
3 tablespoons ketchup
3 tablespoons molasses
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon salt
1 teaspoon garlic powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil.
Bake in preheated oven until bubbling, 45 minutes.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 50.8 g, Cholesterol 19.3 mg, Fat 13.3 g, Fiber 5.4 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 625.9 mg, Sugar 26.3 g

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS

Old Fashioned Brown Sugar and Molasses Oven-Baked Beans image

Put these ingredients in your Bean Pot and after about six hours you'll have the best baked beans you've ever tasted! Serve with Baby Back Ribs and Party wings.

Provided by GREG IN SAN DIEGO

Categories Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dried navy beans
1 1/2 teaspoons kosher salt
3 tablespoons dark molasses
3 tablespoons brown sugar
1 tablespoon dry mustard
1/4 cup ketchup
1 medium onion, peeled, left whole
1/4 lb salt pork

Steps:

Remove stones from beans, rinsing well in a colander.
Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
Over high heat, bring beans to a rolling boil for 2 minutes.
Remove pan from heat, cover pan and let stand for 1 hour.
Uncover pan, breing contents back to a boil.
Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
As necessary, add more water to keep beans well covered.
Drain beans well, reserving liquid.
In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
Mil well.
One one side of pot, push whole onion down into beans.
Cut several gashes in the salt pork and push it down into beans on other side of the pot.
Cover pot, place in oven and set heat to 350 degrees.
Bake until beans are bubbling (about 1 hour).
Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
As beans cook, they will absorb liquid.
Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
Baked beans are done when thick and fragrant, with a deep, brownish red color.
When serving, remove and discard onion, while keeping in sliced salt pork if desired.

Tips:

To save time, use canned or frozen beans. Just be sure to rinse them well before using.
If you don't have pomegranate molasses, you can substitute balsamic vinegar or tamarind paste.
Feel free to add other vegetables to this dish, such as chopped bell peppers, carrots, or celery.
This dish is also delicious served over rice or quinoa.
Leftover baked beans can be stored in the refrigerator for up to 3 days.

Conclusion:

This hearty and flavorful dish is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to enjoy baked beans, give this recipe a try. You won't be disappointed!