Robust Country Baked Beans |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Long slow cooking brings out old-time flavor in these hearty baked beans. Can be served as a meal or as a side. The recipe doesn't state if this can be cooked in a crock-pot, but if anyone tries it in a crock-pot please let me know. Prepare ahead, beans need to soak in water overnight. From Land-O-Lakes Cookbook. Ingredients:
2 cups great northern beans, dried |
1 cup kidney bean, dried |
2/3 cup brown sugar, firmly packed |
1 1/2 cups boiling water |
1/4 cup country-style dijon mustard |
1/4 cup dark molasses |
1/2 lb thick-sliced bacon, cut into 1-inch pieces |
1/2 lb salt pork, cubed |
2 medium onions, chopped |
Directions:
1. in dutch oven stir together both beans and add enough cold water to cover beans and soak overnight
2. if needed add more water to cover beans**.
3. cook over high heat until water comes to a boil, reduce heat to med, continue cooking 30 to 40 minutes or until beans are tender.
4. heat oven to 350*F.
5. drain beans
6. in large bean pot or dutch oven combine beans and remaining ingredients.
7. bake, stirring occasionally for 6 to 9 hours or until beans are a rich brown color and sauce has thickened.
8. if beans become dry during baking, add 1 to 2 cups water.
9. For same day:.
10. For same day preparation do not soak beans overnight.
11. Instead cook over high heat until water comes to full boil, reduce heat to med, boil 2 minutes, remove from heat, cover let stand for1 hour.
12. continue as directed above starting at step 2 (look above **).
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