Horn and Hardart's Baked Beans
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Horn and Hardart's was a Philadelphia and New York Restaurant chain. The last one closed about 10 years ago.
INGREDIENTS
1 pound Great Northern or navy beans, soaked at least 8 hours
1 cup finely minced onion
4 slices bacon, diced
2 tablespoons sugar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1-1/2 cups tomato juice
1 cup water
1 teaspoon saltDrain the beans and place them in a large saucepan. Add fresh water to cover the beans by about 1 inch. Bring to a boil, then adjust heat so the beans simmer gently, uncovered. Make sure they are always covered with water and cook them until they are very tender but not falling apart, about 1 hour. When you add the acidic ingredients - molasses, vinegar, and tomato juice - they will firm up again. Drain.
Place the beans in a 3-quart bean pot or casserole. Add the remaining ingredients and stir well. Bake, covered, in a preheated 300 degree oven for about 6 hours, or until the beans are tender again and colored as brown as the sauce around them. Stir the beans at least once an hour while they cook.