| 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.
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