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Baked Beans

1-lb dry navy beans (about 2 1/3-cup)
1/4-lb bacon, cut up
1-cup chopped onion
1/2-cup molasses
1/2-cup packed brown sugar
1-tsp dry mustard
1/2-tsp salt
1/4-tsp pepper
2-cups diced tomatoes
1-4.5oz can green chilies (optional)
3/4-cup ketchup

Rinse beans
In a large pot, combine beans with 8-cups of water
Bring to a boil and reduce heat to a simmer for 2 minutes
Remove from heat; cover and let stand for 1 hour
Drain and rinse beans
Return beans to pot
Stir in 8-cups of fresh water
Bring to a boil, cover and reduce heat to a simmer for 1-1/2 hours or until tender, stirring occasionally
Drain beans and reserve liquid
In a 1 1/2-quart casserole dish, combine the beans, bacon, and onion
Stir in 1-cup of the reserved liquid, the molasses, brown sugar, dry mustard, salt, pepper, ketchup, tomatoes, and green chilies
Bake uncovered in a 300* oven for about 2 1/2-hours or until desired consistency
If necessary, add additional reserved bean liquid

Makes 10-12 side dish servings