"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Molasses Baked Navy Beans Recipe

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This recipe for Molasses Baked Navy Beans, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Wednesday, October 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups (1 pound) dried navy beans, rinsed and picked over
2 tablespoons vegetable oil
1 yellow onion, chopped
3 garlic cloves, minced
2 tablespoons dry mustard
1 cup ketchup
1 teaspoon salt
2 tablespoons Worcestershire sauce
1/2-3/4 cup molasses, cane syrup, or sorghum syrup
1 cup canned tomato sauce
2-3 tablespoons cider vinegar or red wine vinegar
Freshly ground black pepper

Directions:
Directions:
Soak the beans overnight in water to cover by several inches. Drain. Place the drained beans in a heavy pot and add water to cover by 3-4 inches. Bring to a boil, cover partially, and reduce the heat to medium-low and simmer until tender, 1-11/2 hours. Check after 30 minutes. Meanwhile, in a skillet over medium-high heat, warm the oil. Add the onion and garlic and sauté until softened, about 5 minutes. Stir in the mustard and sauté briefly. Stir in all the remaining ingredients, including pepper to taste. Be sure the beans are tender before adding the tomato sauce. Cook a couple of minutes.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Baked beans and barbecue go together like eggs and grits.

 

 

 

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