Yield: 1 Servings
|1 pounds||Great northern or small|
|2 pounds||Mixed beans - Great|
|\N \N||Northerns, white beans|
|\N \N||Romans, and random mix.|
|1 teaspoon||Salt (omitted)|
|1 teaspoon||Dry mustard|
|2 teaspoons||Dry mustard|
|½ teaspoon||Fresh ground black pepper|
|½ teaspoon||Black pepper from a bottle|
|1 dash||Hot sauce|
|1 teaspoon||(heaping) hot chili|
|½ cup||Chopped onion|
|1½ cup||Coarse chopped onion|
|¼ cup||Molasses or honey|
|½ cup||(scant) honey|
|¼ cup||Brown sugar|
|8 teaspoons||White sugar|
|¼ cup||Cider vinegar|
|½ cup||White vinegar|
Presoak beans. Drain. Combine dry ingredients and mix with beans; stir in other ingredients. Pour into 1½ qt. or 2 qt. baking dish or bean pot.
[Obviously, if you double the recipe like I did, you'll need a bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook on low 8-10 hours.)
Comments: I just dumped everything on top of the beans and stirred them; then covered them with hot tap water. They took a lot longer than 10 hours to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added at the end of cooking else they'll make the beans tough.) These beans were *really* good. The caramelized onions were even better.
I've enjoyed the beans plain, with barbecue sauce, and with spinach and corn added.
Source: From the 'Bean Bonanza' flyer I got in my grocery store.
Posted by "Aliza R. Panitz" <buglady@...> to the Fatfree Digest [Volume 16 Issue 9] Mar. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....