"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Country Baked Beans Recipe

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This recipe for Country Baked Beans, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Parsons
Added: Friday, March 27, 2009


8 oz. dried limas or white beans
1 small onion
1/2 c. tomato juice
2 T. molasses
1 T. brown sugar
1 T. chili sauce
1 tsp. salt
1/2 tsp. dry mustard
2 T. crumbled fried bacon (or imitation bacon)

Soak beans over night or bring to boil in water, boil for 2 minutes, then let stand for several hours.
Simmer over low heat until beans are tender. Drain but save liquid. Layer beans in a 1 1/2 qt. casserole with onions (either sliced or chopped).
Mix together rest of ingredients (if using imitation bacon do not add until just before serving). Pour over beans, adding enough reserve liquid to cover beans. Cover and bake in 300 oven about 1 hour. More of the reserved liquid can be added if they become too dry.
Note: If beans are old they will take longer to soak and to bake.




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