Horn and hardart's baked beans
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Great Northern or Navy beans soaked overnight in cold water |
| 1 | cup | Onion; chopped |
| 4 | slices | Bacon; diced |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Dry mustard |
| ½ | teaspoon | Cayenne pepper |
| ⅔ | cup | Molasses |
| 2 | tablespoons | Cider vinegar |
| 1½ | cup | Tomato juice |
| 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.
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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