Yield: 8 Servings
|1 pounds||Great Northern or Navy beans soaked overnight in cold water|
|1 cup||Onion; chopped|
|4 slices||Bacon; diced|
|1 tablespoon||Dry mustard|
|½ teaspoon||Cayenne pepper|
|2 tablespoons||Cider vinegar|
|1½ cup||Tomato juice|
Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250 degrees. Place the beans in a baking pot or casserole. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water. Bake the beans uncovered until very tender, about 4 hours.
Check the beans occasionallu while baking and add more water if necessary, to prevent the mixture from drying. Season with salt to taste.
Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat (9%) Source: The New York Cookbook by Molly O'Neill (Workman, 1992) Miami Herald 2/8/96 formatted by Lisa Crawford, 4/22/96