Worth Waiting For Baked Beans Recipe - Cooking Index
1 lb | 454g / 16oz | Dried navy beans |
2 teaspoons | 10ml | Unsalted butter |
1 | Garlic - crushed | |
1 cup | 62g / 2.2oz | Onion - finely chopped |
3 | Bacon -- | |
Cooked and crumbled | ||
3 | Bacon - uncooked | |
2 teaspoons | 10ml | Worcestershire sauce |
2 tablespoons | 30ml | Dark brown sugar |
4 tablespoons | 60ml | Molasses |
5 tablespoons | 75ml | Chili sauce |
1 tablespoon | 15ml | Dry mustard - English |
1 teaspoon | 5ml | Curry powder |
1 1/2 teaspoons | 7.5ml | Salt |
1/2 cup | 118ml | Dark rum |
1 1/2 cups | 355ml | Tomato juice - or more as |
Needed |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.