Worth Waiting For Baked Beans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried navy beans,
2 tsp: Unsalted butter,
1 Clove: garlic, crushed
1 cup: Onion, finely chopped
3 Strips: bacon --,
Cooked&crumbled,
3 Strips: bacon, uncooked
2 tsp: Worcestershire sauce,
2 tbsp: Dark brown sugar,
4 tbsp: Molasses,
5 tbsp: Chili sauce,
1 tbsp: Dry mustard, English
1 tsp: Curry powder,
1 1/2 tsp: Salt,
1/2 cup: Dark rum,
1 1/2 cup: Tomato juice, or more as
Needed,
Directions:
Place beans in large pot of boiling water over high heat. Return to
boiling. Turn off heat; let stand 1 hour. Preheat oven to very slow
(275F). Grease 1 3/4 quart bean pot or casserole with the butter. Rub
with garlic. Drain beans. Place in large mixing bowl. Add onion,
crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce,
dry mustard, curry powder, salt and rum. Mix well. Stir in 1/4 cup
of the tomato juice. Transfer to prepared bean pot. Place uncooked
bacon strips on top. Bake, covered in a 275F oven for 7 hours or
until beans are tender, gently stirring in additional tomato juice as
liquid is absorbed by beans.
Recipe By : The Little Mountain Bean Bible Cookbook
Source from luhu.jp
boiling. Turn off heat; let stand 1 hour. Preheat oven to very slow
(275F). Grease 1 3/4 quart bean pot or casserole with the butter. Rub
with garlic. Drain beans. Place in large mixing bowl. Add onion,
crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce,
dry mustard, curry powder, salt and rum. Mix well. Stir in 1/4 cup
of the tomato juice. Transfer to prepared bean pot. Place uncooked
bacon strips on top. Bake, covered in a 275F oven for 7 hours or
until beans are tender, gently stirring in additional tomato juice as
liquid is absorbed by beans.
Recipe By : The Little Mountain Bean Bible Cookbook
Source from luhu.jp
Tags
Beans