| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried navy beans; uncooked |
| 1 |
c |
Onions; chopped |
| 1 |
|
Garlic clove; finely |
| 2 |
|
Cups; water |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Molasses |
| 1 |
tb |
Vinegar |
| 1 |
sm |
Bay leaf |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground allspice |
| 1 |
cn |
Tomato sauce; (16 oz) |
INSTRUCTIONS
Rinse and drain beans. Place in a large bowl with remaining ingredients,
except tomato sauce. Mix well, cover and place in the refrigerator for 24
hours.
To cook:
Transfer bean mixture to a large oven-proof pot. Add tomato sauce. Bring to
a boil over medium heat. Reduce heat to low, cover, and simmer 45 minutes.
Preheat oven to 300 degrees.
Place pot in oven. Bake 4 hours, covered. Check beans after 3 hours and, if
necessary, add a little more water so that beans are covered. Remove and
discard bay leaf before serving.
Posted to recipelu-digest by GramWag@aol.com on Feb 7, 1998
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