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| Horn And Hardart's Baked Beans Recipe |
Category: Beans
Rating:
N/A
Servings: 8
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Ingredients
1 lb great northern or navy beans soaked; overnight in cold water
1 cup onion; chopped
4 slice bacon; diced
2 tablespoon sugar
1 tablespoon dry mustard
1/2 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoon cider vinegar
1 1/2 cup tomato juice
1 salt
Cooking 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 O'Neill (Workman, 1992) Miami Herald 2/8/96 formatted by Lisa Crawford, 4/22/96
beans
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