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Horn & Hardart's Baked Beans

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound navy beans
soaked overnight in cold water
1 cup onions
chopped
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4 slices bacon
diced
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2 tablespoons sugar
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1 tablespoon dry mustard
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½ teaspoon cayenne pepper
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cup molasses
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2 tablespoons apple cider vinegar
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1 ½ cups tomato juice
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1 x salt
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Ingredients

Amount Measure Ingredient Features
453.6 g navy beans
soaked overnight in cold water
237 ml onions
chopped
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4 slices bacon
diced
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3E+1 ml sugar
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15 ml dry mustard
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2.5 ml cayenne pepper
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158 ml molasses
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3E+1 ml apple cider vinegar
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355 ml tomato juice
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1 x salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 40110% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 725mg 30%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 29%
Sugars g
Protein 26g
Vitamin A 9% Vitamin C 34%
Calcium 20% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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