Super baked beans
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Navy Beans |
| ;Water | ||
| 28 | ounces | Tomatoes; Cut Up, 1 Can |
| 12 | ounces | Lemon-Lime Soda Pop ; 1 Can |
| ¼ | cup | ;Water |
| 6 | slices | Bacon;Cut Into 1-Inch Pieces |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 8 | ounces | Tomato Sauce; 1 Can |
| ¾ | cup | Onion; Chopped |
| ¾ | cup | Celery; Chopped |
| ½ | cup | Green Pepper; Chopped |
| ½ | cup | Molasses |
| ½ | cup | Ketchup |
| ⅓ | cup | Brown Sugar; Packed |
| 1 | tablespoon | Prepared Mustard |
| 1 | tablespoon | Worcester Sauce |
| 2 | teaspoons | Cider Vinegar |
Directions
Place the beans in a bowl. Add enough water to cover and soak overnight. The next day, drain the beans. Combine the beans, tomatoes, lemon-lime soda, ¼ cup water, bacon, salt and pepper in a 4-quart Dutch oven. Cook, over high heat, until the mixture comes to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Stir in the remaining ingredients, cover, and simmer for an additional 1 hour. Pour the hot bean mixture into a 3-quart casserole, cover, and bake in a preheated 250 Degree F. oven for 4 hours. Uncover, and bake an additional 30 minutes or until the beans are tender.