Directions: |
Directions:First, wash and soak the NAVY BEANS in clean water overnight.
Drain the soak water from the BEANS and add 1 1/2 Cups of Clean WATER, along with the ONION. Cook slowly over a medium low heat until the skins begin to burst on the BEANS. Remove from the heat and drain, but save the liquid, then set aside.
Now, Mix together the MOLASSES, SALT, MUSTARD and KETCHUP with 1 Cup of the saved LIQUID. Next, place 2 Slices of BACON in the bottom of a Bean Pot or Baking Dish, then add in the BEANS.
Place the remaining 2 Slices of BACON on top of the BEANS, then pour the MOLASSES KETCHUP mixture over the top of the BEANS.
Add more of Liquid, as needed, to cover the BEANS, then cover with a lid and bake for about 5 hours in a preheated 300°F. oven, uncovering for the last 30 minutes.
Check occasionally and add more WATER as needed while cooking. You just don't want the liquid level to get too low and dry out the BEANS. |
Personal
Notes: |
Personal
Notes: My Grandmother on my Father's side was named Willie Lee Tilley. Her siblings just called her Bill, and we called her Grandma Bill. - She was a pretty good cook when she took the time to do so. This is a recipe of hers for Baked Beans. My Dad really liked these, so the recipe came to Mom, so she could make these for Dad. - This has a wonderful old-fashioned baked bean flavor. This recipe has been in the family for over 70 years and originally came from my Grandma Bill's mother; my Great Grandmother. - 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.
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