Party, Vegetables

Baked Beans

  • 1 pounds Dry navy beans
  • 1/4 pounds Bacon
  • 1 cups Onions, chopped
  • 1/2 cups Molasses
  • 1/4 cups Brown sugar
  • 1 teaspoons Dry mustard
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Pepper

    • Rinse beans. In a 41/2-quart Dutch ovencombine beans and 8 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

    In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 11/4 hours or till tender, stirring occasionally. Drain beans, reserving liquid.

    In a 21/2-quart casserole or bean pot combine the beas, bacon, and onion. Stir in 1 cupof the reserved bean liquid, the molasses, brown sugar, dry mustard, salt, and pepper.

    Bake, covered, in a 300° about 21/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.

    10 to 12 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!