Worth Waiting For Baked Beans

Recipe Ingredients

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

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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