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Great tasting copycat recepies, which are easy to prepare!
Horn and Hardart Baked Beans
Serves 8 to 10
1 pound dried navy beans, rinsed
1 large yellow onion, chopped (about 1 cup)
4 slices bacon, diced
2 tablespoons sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
Salt to taste
1. Place the beans in a large saucepot and cover with cold water. Let
stand overnight at room temperature.
2. Drain, place in an 8-quart saucepot, add fresh water to cover, and
bring to a boil. Reduce the heat to low and simmer, uncovered, until the
beans are almost tender, 45 minutes to 1 hour.
3. Drain, reserving 1 cup of the cooking liquid.
4. Preheat the oven to 250 degrees.
5. Return the beans with the other ingredients and the 1 cup reserved
cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking
pan or a Dutch oven.
6. Bake, uncovered, until very tender, approximately 4 hours. Check the
beans occasionally while baking and add water if necessary to prevent
the mixture from drying out. Season with salt and let cool 5 to 10 minutes
before serving.
Remarks
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By- Tom Herlay
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