debthecook
Senior Cook
Horn & Hardart's Baked Beans
Horn & Hardart's Baked Beans
1lb dried navy beans rinsed
1 large yellow onion chopped (1 cup)
4 slices bacon, diced
2 tbs sugar
1 tbs sugar
1 tbs dry mustard
1/4 tsp cayenne pepper
2/3 cup molasses
2 tbs cider vinegar
1 1/2 cups tomato juice
S&P to taste
Place beans in large saucepan and cover with cold water. Let stand overnight at room temperature. Drain, place in a large saucepan, add fresh water to cover and bring to boil. Reduce heat and simmer, uncovered, until beans are almost tender, 45 min to 1 hour, drain, reserving 1 cup cooking liquid.
Preheat oven to 250F.
Return beans with the other ingredients and 1 cup reserved liquid to the pot, mix to combine. Pour into a 9x13 inch baking pan or Dutch oven. Bake uncovered until very tender, anywhere from 4 to 7 hours. Stir beans occasionally and add water, if necessary, to prevent them from drying out. Season with s&p. 8 to 10 servings.
Horn & Hardart's Baked Beans
1lb dried navy beans rinsed
1 large yellow onion chopped (1 cup)
4 slices bacon, diced
2 tbs sugar
1 tbs sugar
1 tbs dry mustard
1/4 tsp cayenne pepper
2/3 cup molasses
2 tbs cider vinegar
1 1/2 cups tomato juice
S&P to taste
Place beans in large saucepan and cover with cold water. Let stand overnight at room temperature. Drain, place in a large saucepan, add fresh water to cover and bring to boil. Reduce heat and simmer, uncovered, until beans are almost tender, 45 min to 1 hour, drain, reserving 1 cup cooking liquid.
Preheat oven to 250F.
Return beans with the other ingredients and 1 cup reserved liquid to the pot, mix to combine. Pour into a 9x13 inch baking pan or Dutch oven. Bake uncovered until very tender, anywhere from 4 to 7 hours. Stir beans occasionally and add water, if necessary, to prevent them from drying out. Season with s&p. 8 to 10 servings.
