| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Vegetables, Side dish | 8 | Servings |
INGREDIENTS
| 1 | lb | Dried Navy Beans |
| ;Water | ||
| 28 | oz | Tomatoes; Cut Up, 1 Can |
| 12 | oz | Lemon-Lime Soda Pop ; 1 Can |
| 1/4 | c | ;Water |
| 6 | sl | Bacon;Cut Into 1-Inch Pieces |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 8 | oz | Tomato Sauce; 1 Can |
| 3/4 | c | Onion; Chopped |
| 3/4 | c | Celery; Chopped |
| 1/2 | c | Green Pepper; Chopped |
| 1/2 | c | Molasses |
| 1/2 | c | Ketchup |
| 1/3 | c | Brown Sugar; Packed |
| 1 | tb | Prepared Mustard |
| 1 | tb | Worcester Sauce |
| 2 | ts | Cider Vinegar |
INSTRUCTIONS
Place the beans in a bowl. Add enough water to cover and soak overnight. The next day, drain the beans. Combine the beans, tomatoes, lemon-lime soda, 1/4 cup water, bacon, salt and pepper in a 4-quart Dutch oven. Cook, over high heat, until the mixture comes to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Stir in the remaining ingredients, cover, and simmer for an additional 1 hour. Pour the hot bean mixture into a 3-quart casserole, cover, and bake in a preheated 250 Degree F. oven for 4 hours. Uncover, and bake an additional 30 minutes or until the beans are tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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