| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Great Northern or Navy beans |
|
|
soaked overnight in cold |
|
|
water |
| 1 |
c |
Onion, chopped |
| 4 |
|
Bacon, diced |
| 2 |
T |
Sugar |
| 1 |
T |
Dry mustard |
| 1/2 |
t |
Cayenne pepper |
| 2/3 |
c |
Molasses |
| 2 |
T |
Cider vinegar |
| 1 1/2 |
c |
Tomato juice |
|
|
Salt |
INSTRUCTIONS
Drain the beans and place them in a large saucepan. Add fresh water to
cover the beans. Bring the water to a boil over medium heat. Reduce
heat and simmer uncovered, until beans are almost tender, about 45
minutes to an hour. Drain. Preheat oven to 250 degrees. Place the
beans in a baking pot or casserole. Stir in the onions, bacon, sugar,
dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup
water. Bake the beans uncovered until very tender, about 4 hours.
Check the beans occasionallu while baking and add more water if
necessary, to prevent the mixture from drying. Season with salt to
taste. Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat
(9%) Source: The New York Cookbook by Molly O'Neill (Workman, 1992)
Miami Herald 2/8/96 formatted by Lisa Crawford, 4/22/96 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“He who angers you, controls you!”