Mom's Best Baked Beans |
Course : Vegetables
Serves: 10 |
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Ingredients:
2 Cup Chopped onions |
4 Cup Water |
1/2 Cup Molasses |
4 pieces bay leaves |
1/4 teaspoon Pepper |
1/4 teaspoon Ground cinnamon |
32 ounces Canned tomato sauce |
1 clove Fresh garlic clove -- peel/fin |
1/2 Cup Firmly packed brown sugar |
2 tablespoons Apple cider vinegar |
1 teaspoon Dry mustard |
1/4 teaspoon Nutmeg |
1/8 teaspoon Allspice |
1 pound Navy beans -- dried uncooked |
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Preparation / Directions:
This is a wonderful recipe that I got from a cookbook called Lean Luscious
and meatless. It takes a little bit of time to prepare but is well worth the
effort. It is the best baked beans I have ever had. You can substitute baby
limas for the navy beans. I have changed a few things from the original
recipe to suit my own taste so feel free to add any of your favorite
seasonings. Rinse and drain beans. Place in a large bowl with remaining
ingredients except tomato sauce. Mix well cover and place in the refigerator
for 24 hours. TO COOK: Transfer bean mixture to a large oven proof pot. Add
tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover and
simmer 45 min stirring occassionally. Preheat oven to 300 degrees. Place
pot in oven. bake 4 hours covered. Check beans every half hour or so adding
water and stirring as needed. When beans are done to your likeness remove
from oven and serve.
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