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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe is a modification from one that i found in a magazine about ten years ago. You can also do them in the oven but i find it just as easy stove-top. Grouped as a side but words for a main. 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 (more if needed as they cook) |
1 cup molasses |
2/3 cup ketchup |
1/3 cup firmly packed brown sugar |
2 tablespoons prepared mustard |
1 1/2 teaspoon paprika |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper (add more to taste) |
Directions:
1. Sort and wash beans. Put 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.
4. This can be done right on the stove, that's how I do them. Just be sure to give a good stir every now and then and not too high of a flame. Go ahead, add another pinch of cayenne *w*
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