| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bake-, Shoppe |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry Navy Beans |
| 6 |
c |
Water |
| 2 |
ts |
Salt |
| 1/2 |
c |
Catsup |
| 1/2 |
c |
Chili Sauce |
| 1/4 |
c |
Brown Sugar; packed firmly |
| 6 |
sl |
Bacon |
| 2 |
tb |
Molasses |
| 2/3 |
c |
Onion; chopped |
| 1/4 |
ts |
Dry Mustard |
| 1/4 |
ts |
Ginger |
| 1 1/2 |
c |
Bean Liquid |
INSTRUCTIONS
Combine beans, water and salt in a large pan. Cover an simmer till almost
tender, about 1 1/2 hours. Drain beans but save the liquid to use later.
Combine chili sauce, brown sugar, molasses, onion, mustard and ginger and
stir in bean liquid. Mix with cooked beans. Pour into casserole or heavy
skillet. Top with slices of bacon. Bake in a low oven 300°, 1 1/2 to 2 hrs.
If beans become dry during baking, stir in a little more bean liquid or
water.
Serves 6 - 8
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
Recipe by: Mary McCormick (McCormick's Jewlers)
Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Feb
26, 1998
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