Horn And Hardart's Baked Beans

Course : Beans
Serves: 8
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1 pound great northern or navy beans -- soaked overnight in
1 cup onion -- chopped
4 slices bacon -- diced
2 tablespoons sugar
1 tablespoon dry mustard
1/2 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
1 teaspoon salt

Preparation / Directions:

Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250F. Place the beans in a baking pot or casserole. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water. Bake the beans uncovered until very tender, about 4 hours. Check the beans occasionally while baking and add more water if necessary, to prevent the mixture from drying. Season with salt to taste. Source: The New York Cookbook by Molly O'Neil

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