Horn and Hardart Baked Beans |
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Prep Time: 40 Minutes Cook Time: 1440 Minutes |
Ready In: 1480 Minutes Servings: 10 |
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These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac Ingredients:
1 lb dried great northern beans or 1 lb dried navy beans, rinsed |
1 large yellow onion, chopped (about 1 cup) |
4 slices bacon, diced |
2 tablespoons sugar |
1 tablespoon dry mustard |
1/4 teaspoon cayenne pepper |
2/3 cup molasses |
2 tablespoons cider vinegar |
1 1/2 cups tomato juice |
salt |
Directions:
1. We are talking dried beans here people.
2. Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
3. Drain.
4. Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
5. Drain, reserving 1 cup of the cooking liquid.
6. Preheat the oven to 250 degrees.
7. Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
8. Bake, uncovered, until very tender, approximately 4 hours.
9. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
10. Season with salt and let cool 5 to 10 minutes before serving.
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