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Worth Waiting For Baked Beans

Type: Vegetables
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozDried navy beans
2 teaspoons 10mlUnsalted butter
1   Garlic - crushed
1 cup 62g / 2.2ozOnion - finely chopped
3   Bacon --
  Cooked and crumbled
3   Bacon - uncooked
2 teaspoons 10mlWorcestershire sauce
2 tablespoons 30mlDark brown sugar
4 tablespoons 60mlMolasses
5 tablespoons 75mlChili sauce
1 tablespoon 15mlDry mustard - English
1 teaspoon 5mlCurry powder
1 1/2 teaspoons 7.5mlSalt
1/2 cup 118mlDark rum
1 1/2 cups 355mlTomato juice - or more as
  Needed

Recipe Instructions

Place beans in large pot of boiling water over high heat. Return to boiling. Turn off heat; let stand 1 hour.

Preheat oven to 275F.

Grease 1 3/4 quart bean pot or casserole with the butter. Rub with garlic. Drain beans.

Place in large mixing bowl. Add onion, crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry powder, salt and rum. Mix well.

Stir in 1/4 cup of the tomato juice. Transfer to prepared bean pot. Place uncooked bacon strips on top.

Bake, covered in a 275F oven for 7 hours or until beans are tender, gently stirring in additional tomato juice as liquid is absorbed by beans.

Source:
The Little Mountain Bean Bible Cookbook

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