Email to Cat      

Labor Day: New England Baked Beans

Source of Recipe


Taste of Home magazine



List of Ingredients



• 1 pound dried great northern beans
  
• ½ pound thick-sliced bacon strips, chopped
  
• 2 large onions, chopped
  
• 3 cloves garlic, minced
  
• 2 cups catsup
  
• 1½ cups packed dark brown sugar
  
• 1/3 cup molasses
  
• 1/3 cup maple syrup
  
• ¼ cup Worcestershire sauce
  
• ½ tsp salt
  
• ¼ tsp coarsely ground pepper
  






Instructions



1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour, or until beans are softened.
   
   
2. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
   
   
3. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with slotted spoon; drain, reserving 2 tablespoons drippings.
   
   
4. Sauté onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the catsup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper.
   
   
5. Drain beans, reserving liquid; place in an ungreased 3-quart baking dish. Stir in onion mixture and bacon. Cover and bake at 300° F for 2½ hours, or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.
   
   Makes 12 servings
   (2/3 cup each)