Savory Baked Beans Fix-Up
INGREDIENTS:
1 lb Great Northern beans 3/4 c Molasses
6 c Cold water 1/3 lb Bacon, cut in 1" pieces
1/2 c Brown sugar 1 lg Onion, chopped
1 ts Salt Pepper
2 tb Prepared (yellow) mustard
1 lb Great Northern beans 3/4 c Molasses
6 c Cold water 1/3 lb Bacon, cut in 1" pieces
1/2 c Brown sugar 1 lg Onion, chopped
1 ts Salt Pepper
2 tb Prepared (yellow) mustard
"It took me years, to get these beans just exactly the way my family likes them, and this is it." -
Lori Norman
Soak beans overnight; drain, and add 6 cups cold water. Bring to a boil, turn down heat, and simmer covered for 3/4 hour, or until just bearly tender. Drain, and RESERVE the cooking water. In a 2-quart casserole, layer: beans...bacon...onion and a shake of pepper. Continue layering...ending with pieces of bacon on top. In a small saucepan, mix together: 2 cups reserved water, brown sugar, salt, molasses and mustard. Bring to a boil, and pour over beans. Cover beans, and bake at 275 degrees for 5 to 6 hours. Add a little more of the reserved cooking water, if needed while baking. (Very seldom needs it). The beans are usually done in 5 hours.
Note: These are really good! Nice thick and rich beans, no need for catsup. Don't cook beyond 5 hours though because they thicken when you stop cooking them and if you cook too long, the liquid will cook off. -
Debbie Carlson
Prodigy Reposted by: Debbie Carlson (D.CARLSON -
GEnie) Submitted
Lori Norman
Soak beans overnight; drain, and add 6 cups cold water. Bring to a boil, turn down heat, and simmer covered for 3/4 hour, or until just bearly tender. Drain, and RESERVE the cooking water. In a 2-quart casserole, layer: beans...bacon...onion and a shake of pepper. Continue layering...ending with pieces of bacon on top. In a small saucepan, mix together: 2 cups reserved water, brown sugar, salt, molasses and mustard. Bring to a boil, and pour over beans. Cover beans, and bake at 275 degrees for 5 to 6 hours. Add a little more of the reserved cooking water, if needed while baking. (Very seldom needs it). The beans are usually done in 5 hours.
Note: These are really good! Nice thick and rich beans, no need for catsup. Don't cook beyond 5 hours though because they thicken when you stop cooking them and if you cook too long, the liquid will cook off. -
Debbie Carlson
Prodigy Reposted by: Debbie Carlson (D.CARLSON -
GEnie) Submitted