Horn & Hardart's Baked Beans
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans
soaked overnight in cold water |
|
| 1 | cup |
onions
chopped |
|
| 4 | slices |
bacon
diced |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
dry mustard
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ⅔ | cup |
molasses
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 ½ | cups |
tomato juice
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans
soaked overnight in cold water |
|
| 237 | ml |
onions
chopped |
|
| 4 | slices |
bacon
diced |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
dry mustard
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 158 | ml |
molasses
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 355 | ml |
tomato juice
|
|
| 1 | x |
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.
