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Horn & Hardardt's Baked Beans

Source of Recipe

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List of Ingredients

1 pound great Northern or Navy Beans, soaked at least 8 hours
1 C finely minced Onion (1medium onion)
4 slices Bacon, diced
2 T Sugar
2 t Dry Mustard
1/4 t Cayenne Pepper
2/3 C Molasses
2 T Cider Vinegar
1 1/2 C Tomato Juice
1 C Water
1 t Salt




Recipe

Drain the beans and place them in a large saucepan. Add fresh water to cover the beans by about 1 inch.. Bring to a boil, then adjust heat so the beans simmer gently, uncovered. Make sure they are always covered with water and cook them until they’re very tender but not falling apart, about 1 hour.
When you add the acidic ingredients – molasses, vinegar, and tomato juice – they will firm up again. Drain.
Place the beans in a 3-quart bean pot or casserole. Add the remaining ingredients and stir well.
Bake, covered, in a preheated 300 degree oven for about 6 hours, or until the beans are tender again and colored as brown as the sauce around them.
Stir the beans at least once an hour while they cook.
Makes about 7 cups.