Horn & Hardarts Baked Beans Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Great Northern or Navy beans soaked overnight in cold water,
1 cup: Onion, chopped
4 slice: Bacon, diced
2 tbsp: Sugar,
1 tbsp: Dry mustard,
1/2 tsp: Cayenne pepper,
2/3 cup: Molasses,
2 tbsp: Cider vinegar,
1 1/2 cup: Tomato juice,
Salt,
Directions:
Drain the beans and place them in a large saucepan. Add fresh water to
cover the beans. Bring the water to a boil over medium heat. Reduce
heat and simmer uncovered, until beans are almost tender, about 45
minutes to an hour. Drain. Preheat oven to 250 degrees. Place the
beans in a baking pot or casserole. Stir in the onions, bacon,
sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1
cup water. Bake the beans uncovered until very tender, about 4 hours.
Check the beans occasionallu while baking and add more water if
necessary, to prevent the mixture from drying. Season with salt to
taste.
Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat (9%)
Source: The New York Cookbook by Molly ONeill (Workman, 1992) Miami
Herald 2/8/96 formatted by Lisa Crawford, 4/22/96
Source from luhu.jp
cover the beans. Bring the water to a boil over medium heat. Reduce
heat and simmer uncovered, until beans are almost tender, about 45
minutes to an hour. Drain. Preheat oven to 250 degrees. Place the
beans in a baking pot or casserole. Stir in the onions, bacon,
sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1
cup water. Bake the beans uncovered until very tender, about 4 hours.
Check the beans occasionallu while baking and add more water if
necessary, to prevent the mixture from drying. Season with salt to
taste.
Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat (9%)
Source: The New York Cookbook by Molly ONeill (Workman, 1992) Miami
Herald 2/8/96 formatted by Lisa Crawford, 4/22/96
Source from luhu.jp
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Beans