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1 lb dry navy beans rinse, bring to boil turn off heat, cover and let sit 1 hour. Drain & rinse.
1 lb bacon, chop saute, add 2 med chopped onion, saute, in dutch oven. Drain off fat, add beans and 6 cups water. Bring to boil, reduce heat, cover simmer 1 1/2 hours or until tender. Stir in;
1 C ketchup, 1 molasses, 3 T yellow mustard, bake 30 more minutes at 350, dont let get too dark. Salt & Pepper to taste. I like peppers in mine.
I pour a bunch of olive oil and garlic salt, Lea & Perrin's, lots of Rosemary a stick or two of butter (depending on the number of shrimp), Tony's, and whatever else I'm in the mood for (all this goes on the shrimp). Let it marianate an hour or so, add some fresh lemon juice, then pop it into the oven. Check and stir a few times. It's done as soon as the shells pull away.
thanks now I dont feel so guilty.. I am going to cut that bean recipe in
September 5 2006, 10:06 PM
half and make it soon.
misriveria (no login)
Editing the baked bean recipe, it is 1/2 C molasses nm
December 24 2006, 7:34 AM
Towanda! (no login)
Towanda's Baked Beans
December 31 2006, 9:23 AM
Mine is much like Ms. R's, but I usually soak beans overnight or all day. And I shoot from the hip regarding other ingredients; in my experience, baked beans is the Northern equivalent of red beans and rice--everybody does it a little differently, according to his own preference. I usually start with navy beans, but have been known to wander into Great Northern territory from time to time.
I usually leave out the bacon and use my turkey roaster for the cooking, because I stick a Boston butt or a picnic in the middle. Ingredients pretty much as Ms. R listed hers, but I sometimes leave out the ketchup. I heard/read once that tomato products added extend the cooking time, but haven't personally had any problems with that.
In our household, salt is an issue, and whatever pork products I use add plenty, so we don't use any extra salt. However, there is a non-sodium garlic-herb seasoning available at Sam's. That, too, has a place in our beans. Add ample water, cover, cook all day or all night in a 300-degreeish oven. Ta-da! Eat. One pound of beans usually yields generous portions for dinner, and some for the freezer.
Current Topic - Baked Beans from dry navy beans...
