adapted grandma wetzler's baked beans

Categories
Beans
Pork
Yield
2 servings
MeasureIngredient
½ pounds Bacon, diced (or more)
1 each Yellow onion, diced small, (or more)
1 gallon Water
½ cup Molasses
½ cup Brown sugar
2 cups Ketchup
2 tablespoons Yellow mustard
1¼ pounds Navy beans (soaked in water to cover overnight)
  Salt and pepper to taste

Soak beans overnight. In morning, rinse a few times. Put in heavy pot or bean pot. Add gallon of water. In seperate pot place ketchup, sugar, mustard and molasses. Add a couple of cups of water, and bring to boil. Add onion and bacon to ketchup mixture. When boiling, add to beans and stir until thoroughly mixed. Cover and bake at 350F for 8-10 hours. Better the next day. Keeps for days in the fridge.... (mine never last more than two days... 8-} ) (RICH HARPERS ORIGINAL INSTRUCTIONS) In a large pot, saute the bacon over medium heat until browned, about 5 minutes. Add the diced onions, and cook until browned, about 5 minutes. Add the water, sugar, molasses, ketchup, mustard and bring to a boil. Add the beans and bring back up to a boil, then reduce to a slow simmer and cook 4-5 hours until the beans are soft, adding water from time to time if necessary and stirring often to prevent burning. Season with salt and pepper to taste. These beans will keep, covered and refrigerated about one week. From "Thrill of the Grill" by Chris Schlessinger and John Willoughby, Shared by: Rich Harper Adapted by: Sharon Stevens Submitted By SHARON STEVENS On 12-18-94

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