Baked Beans 2
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Long cooking develops the wonderful old-fashioned flavor of these beans.
INGREDIENTS
1 pound navy beans
1/2 pound bacon ends
1 medium onion, quartered
1/4 cup brown sugar
1/3 cup molasses
2 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vinegar
2 cups hot waterSoak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water.
Dice bacon ends into 1-inch squares, place half in the bottom of a 2-quart bean pot or casserole along with the quartered onion. Add beans. Mix remaining ingredients with hot water. Pour over top of beans. Top with remaining bacon ends. Cover and slow bake at 300 degrees for about 6 hours, adding hot water as needed to keep beans moist.
Makes 8 to 10 servings