Combine 1/4 C. molasses, cinnamon, ginger, nutmeg, and salt in 1-1/2 qt. casserole.
Add beans, pineapple, pineapple juice, lemon juice, and 1/4 C. of the pecans.
Mix well.
In a small bowl or cup, combine remaining pecans, 1 T. molasses and melted butter or margarine.
Spoon butter mixture around the edge of beans.
Bake in preheated oven for 40 to 45 minutes, or until beans are bubbly.
Yield: 6 servings.
