Name: Franks and Baked Beans
Ingredients: 3 c (1-1/2 pounds) dried white beans; 1/2 c Molasses; 2 tb Dry mustard; 1/2 c Ketchup; 1/4 ts Ground cloves; 1/2 ts Ground black pepper; 2 Ham hocks; Water; 2 ts Salt or to taste; 20 Frankfurters

People don’t often go heretical all at once. It is gradual. And they do not do so intentionally most of the time. They slip into it through shoddiness and laziness in handling the word of truth… All it takes to start the road to heresy is a craving for something new and different, a flashy new idea, along with a little laziness or carelessness or lack of precision in handling the truth of God. All around us today are startling reminders of doctrinal slippage and outright failure. In case after case someone who should have known the truth of God better failed in upholding that truth.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains		Casserole	10	Servings

INGREDIENTS

3	c	(1-1/2 pounds) dried white beans
1/2	c	Molasses
2	tb	Dry mustard
1/2	c	Ketchup
1/4	ts	Ground cloves
1/2	ts	Ground black pepper
2		Ham hocks
		Water
2	ts	Salt or to taste
20		Frankfurters

INSTRUCTIONS

Soak beans in water 3 hours to soften slightly, then drain and discard
water.
Place beans in heavy, lidded ovenproof casserole and add molasses,
mustard. ketchup, cloves annd pepper and mix well. Add ham hocks and enough
water to cover beans by 2 inches.
Bake in oven, covered, at 275 degrees 2 hours. Add salt and more water if
beans are getting too dry. Return to oven and continue to bake another 6
hours. Check beans every hour or so, adding more water if necessary.
About 45 minutes before serving, cut frankfurters into 3/4-inch rounds and
add to beans. Bake 45 minutes. Makes 10 to 12 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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