Boston Baked Beans
A wonderful old-fashioned baked bean flavor. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
2 cups of navy beans
1/2 pound bacon
1 onion finely diced
3 tablespoons of molasses
2 teaspoons of salt
1/4 teaspoon of ground black pepper
1/4 teaspoon of dry mustard
1/2 cup of ketchup
1 tablespoon of Worcestershire sauce
1/4 cup of brown sugar
Soak beans overnight in cold water.
Simmer the beans in the same water until tender, approximately 1 to 2 hours.
Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar.
Bring the mixture to a boil and pour over beans.
Pour in just enough of the reserved bean water to cover the beans.
Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.