Mom's best baked beans

Yield: 6 Servings

Measure Ingredient
8 ounces Dried navy beans; uncooked
1 cup Onions; chopped
1 \N Garlic clove; finely
2 \N Cups; water
¼ cup Brown sugar
2 tablespoons Molasses
1 tablespoon Vinegar
1 small Bay leaf
½ teaspoon Dry mustard
⅛ teaspoon Pepper
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground allspice
1 can Tomato sauce; (16 oz)

Rinse and drain beans. Place in a large bowl with remaining ingredients, except tomato sauce. Mix well, cover and place in the refrigerator for 24 hours.

To cook:

Transfer bean mixture to a large oven-proof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 45 minutes.

Preheat oven to 300 degrees.

Place pot in oven. Bake 4 hours, covered. Check beans after 3 hours and, if necessary, add a little more water so that beans are covered. Remove and discard bay leaf before serving.

Posted to recipelu-digest by GramWag@... on Feb 7, 1998

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