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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Start with soaked and drained dried navy beans for this hearty baked bean dish and add flavor with onion, bell pepper, bacon, molasses, and mustard. The long baking time at a low temperature increases the flavor and thickens the saucy bean mixture. Ingredients:
1 pound dried navy beans (about 2 cups) |
vegetable cooking spray |
2 cups chopped onion |
1 cup chopped green bell pepper |
4 cups water |
1/2 cup molasses |
1/3 cup ketchup |
1/4 cup firmly packed brown sugar |
2 tablespoons prepared mustard |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground red pepper |
5 bacon slices, cut crosswise into thin strips |
Directions:
1. Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and sauté for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325° for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.
3. Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches ablove beans; cover and let stand 8 hours. Drain in a colander.
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