Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | Condiment |
| 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@....
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