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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 12 |
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love the taste of cranberries with baked beans! Ingredients:
3 cups dried navy beans |
5 cups cranberry juice |
1/2 lb lean salt pork, diced |
3/4 cup chopped onion |
1/2 cup ketchup |
1/4 cup molasses |
5 teaspoons dark brown sugar |
1 1/2 teaspoons ground mustard |
1 1/2 teaspoons salt |
1/8 teaspoon ground ginger |
Directions:
1. Place beans in a Dutch overn or soup kettle.
2. Add water to cover by 2 .
3. Bring to a boil.
4. Boil for 2 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain beans and discard liquid.
8. Return beans to Dutch oven.
9. Add cranberry juice.
10. Bring to boil.
11. Reduce heat.
12. Cover and simmer for 1 hour or until the beans are almost tender.
13. Drain, reserving cranberry liquid.
14. Palce beans in a 2 and 1/2 qt casserole or bean pot.
15. Add remaining ingredients and 1 and 1/2 c cranberry liquid.
16. Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
17. Add reserved cranberry liquid as needed.
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