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Real Baked Beans


2 cups dried navy beans
1/4 pound thick sliced bacon; (slices should be
-- cut in half)
2 tablespoons catsup
2 tablespoons molasses
1/2 teaspoon dry mustard
1/4 cup brown sugar
1 teaspoon salt

Wash and cover beans with cold water. Let them soak in the refrigerator overnight. Drain and pour beans into a 3 quart sauce pan, cover with water (no salt) and cook slowly for about 30 minutes or until their skins start to burst. Drain and place half of the beans in deep casserole bowl or bean pot. Bury half of the bacon into the beans. Add half of the molasses, dry mustard, catsup, brown sugar and salt to the top of these beans. Pour the other half of the beans on top of this. Put the other half of the spices on top of these beans and top off with the other half of the bacon. Add just enough boiling water to cover. Bake at a low 225F (you may even want to reduce to 210) for 6 to 8 hours. It may be necessary to add a little more boiling water if the beans become dry during the late stages of cooking. You may want to substitute 1/4 pound of salt pork for the bacon. If you do this you should cut the salt back to 1/2 Teaspoon. Posted to the BBQ-List by Kurt Lucas on 9 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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