Old-fashioned baked beans

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@....



Similar recipes