Horn and hardart's baked beans

Yield: 8 Servings

Measure Ingredient
1 pounds Great Northern or Navy beans soaked overnight in cold water
1 cup Onion; chopped
4 slices Bacon; diced
2 tablespoons Sugar
1 tablespoon Dry mustard
½ teaspoon Cayenne pepper
⅔ cup Molasses
2 tablespoons Cider vinegar
1½ cup Tomato juice
\N \N Salt

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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Similar recipes