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Honey Baked Beans Recipe

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This recipe for Honey Baked Beans, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer McNerney
Added: Tuesday, October 4, 2005


1 lb. dried pinto beans
2 1/2 quarts water
1 lb. sliced meaty bacon, cut into bite size pieces
1 cup diced onion
2 cloves garlic, minced( 2 teaspoons)
1 cup honey
1 tsp. dry mustard
2 heaping tblsp. ground ginger
1 tsp. salt
1/2 tsp. pepper

Sort beans, rinse and cover with water to soak overnight. Drain the soaked beans and cover with 2 1/2 quarts fresh water. Bring to boil, reduce the heat to simmer, and cook until beans are tender, about 45 minutes. Drain beans, reserving the cooking liquid. Preheat oven to 300 degrees. Place beans in a 5 1/2 quart casserole with a lid, toss with bacon, onion and garlic. Measure 2 cups of reserved liquid and stir in honey, mustard, ginger, salt & pepper; pour over the beans and cover with lid. Bake 2 1/2 hrs.
Variations: Add a meaty ham hock while simmering beans. Cut ham off bone and add to beans.Use heaping tablespoon ground ginger. Cut back on bacon. Bake covered for 3 1/2 hours, uncover and bake l hour more.
2nd variation: Use 1 heaping tablespoon dry ginger and l heaping tablespoon minced fresh ginger. If mixing up multiple batches, cut back on honey so they are not so overly sweet. Bake 3 1/2 hrs. covered; 1hr. uncovered.
3rd variation: In slow cooker, use only half the liquid called for. Cook on high for 1 hour, then on low for 10 to 12 hours. A double batch almost fits in a 6 quart slow-cooker, you'll have some to freeze.
All variations can be frozen. If cooked before freezing, simply reheat. If not baked, proceed with baking directions when thawed.




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