| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon, diced |
| 1 |
md |
Onion, minced |
| 1 |
ga |
Water |
| 1/2 |
c |
Molasses |
| 1/2 |
c |
Brown sugar |
| 2 |
c |
Ketchup |
| 2 |
tb |
Prepared mustard |
| 1 1/2 |
lb |
Navy beans, picked over, |
|
|
Rinsed, and soaked |
|
|
Overnight in water to cover |
|
|
Salt and freshly ground |
|
|
Pepper to taste |
INSTRUCTIONS
Saute bacon in large pot until browned; add onion and cook until browned,
about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a
boil. Drain beans and add to pot; return to boiling, reduce heat to a slow
simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary.
Season with salt and pepper. Makes 20 servings.
Recipe: Chuck Ozburn in Pok, New York
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