| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Tasteofhome | 6 | servings |
INGREDIENTS
| 3 | c | Dry navy beans; (about 1 1/2, lbs.) |
| 4 | qt | Cold water; divided |
| 1 | md | Onion; chopped |
| 1 | c | Ketchup |
| 1 | c | Brown sugar |
| 2 | tb | Molasses |
| 1 | tb | Salt |
| 2 | ts | Dry mustard |
| 1/4 | lb | Bacon; cooked and crumbled |
INSTRUCTIONS
Rinse beans; place in a Dutch oven with 2 quarts water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from the heat and let stand for 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water; brint to a boil. Reduce heat; simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. In the Dutch oven or a 3-quart baking dish, combine beans, onion, ketchup, brown sugar, 1 cup cooking liquid, molasses, salt, mustard and bacon; mix well. Cover and bake at 300 degrees for 2 to 2 1/2 hours or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed. Serves: 16 From: "Taste of Home" Magazine Posted by: Debbie Carlson (D.CARLSON) - GEnie Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Only with Jesus can you reach your full potential”