Baked Beans 8 oz Dried navy beans; uncooked
1 c Onions; chopped
1 Garlic clove; finely
2 Cups; water
1/4 c Brown sugar
2 tb Molasses
1 tb Vinegar
1 sm Bay leaf
1/2 ts Dry mustard
1/8 ts Pepper
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg
1/8 ts Ground allspice
1 cn Tomato sauce; (16 oz)
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. Baked Beans printer friendly version located here.
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