| 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 |
sl |
Bacon; diced |
| 2 |
tb |
Sugar |
| 1 |
tb |
Dry mustard |
| 1/2 |
ts |
Cayenne pepper |
| 2/3 |
c |
Molasses |
| 2 |
tb |
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
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