| 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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