Mom's best baked beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried navy beans; uncooked |
| 1 | cup | Onions; chopped |
| 1 | Garlic clove; finely | |
| 2 | Cups; water | |
| ¼ | cup | Brown sugar |
| 2 | tablespoons | Molasses |
| 1 | tablespoon | Vinegar |
| 1 | small | Bay leaf |
| ½ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground allspice |
| 1 | can | Tomato sauce; (16 oz) |
Directions
Rinse and drain beans. Place in a large bowl with remaining ingredients, except tomato sauce. Mix well, cover and place in the refrigerator for 24 hours.
To cook:
Transfer bean mixture to a large oven-proof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 45 minutes.
Preheat oven to 300 degrees.
Place pot in oven. Bake 4 hours, covered. Check beans after 3 hours and, if necessary, add a little more water so that beans are covered. Remove and discard bay leaf before serving.
Posted to recipelu-digest by GramWag@... on Feb 7, 1998
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