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Horn and Hardart Baked Beans




Source of Recipe


The Automat by Lorraine B. Diehl, Marianne Hardart


List of Ingredients




# 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

Recipe



# Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature.
# 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.
# Drain, reserving 1 cup of the cooking liquid.
# Preheat the oven to 250 degrees.
# 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.
# 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.

Serves 8-10.