| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
Beans |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried navy beans |
| 2 |
ts |
Unsalted butter |
| 1 |
|
Clove garlic — crushed |
| 1 |
c |
Onion — finely chopped |
| 3 |
|
Strips bacon — |
|
|
Cooked&crumbled |
| 3 |
|
Strips bacon — uncooked |
| 2 |
ts |
Worcestershire sauce |
| 2 |
tb |
Dark brown sugar |
| 4 |
tb |
Molasses |
| 5 |
tb |
Chili sauce |
| 1 |
tb |
Dry mustard — English |
| 1 |
ts |
Curry powder |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Dark rum |
| 1 1/2 |
c |
Tomato juice — or more as |
|
|
Needed |
INSTRUCTIONS
Place beans in large pot of boiling water over high heat. Return to
boiling. Turn off heat; let stand 1 hour. Preheat oven to very slow (275F).
Grease 1 3/4 quart bean pot or casserole with the butter. Rub with garlic.
Drain beans. Place in large mixing bowl. Add onion, crumbled bacon, brown
sugar, Worcestershire, molasses, chili sauce, dry mustard, curry powder,
salt and rum. Mix well. Stir in 1/4 cup of the tomato juice. Transfer to
prepared bean pot. Place uncooked bacon strips on top. Bake, covered in a
275F oven for 7 hours or until beans are tender, gently stirring in
additional tomato juice as liquid is absorbed by beans.
Recipe By : The Little Mountain Bean Bible Cookbook
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