Baked Beans
1-lb dry navy beans (about 2 1/3-cup) 1/4-lb bacon, cut up 1-cup chopped onion 1/2-cup molasses 1/2-cup packed brown sugar 1-tsp dry mustard 1/2-tsp salt 1/4-tsp pepper 2-cups diced tomatoes 1-4.5oz can green chilies (optional) 3/4-cup ketchup
Rinse beans In a large pot, combine beans with 8-cups of water Bring to a boil and reduce heat to a simmer for 2 minutes Remove from heat; cover and let stand for 1 hour Drain and rinse beans Return beans to pot Stir in 8-cups of fresh water Bring to a boil, cover and reduce heat to a simmer for 1-1/2 hours or until tender, stirring occasionally Drain beans and reserve liquid In a 1 1/2-quart casserole dish, combine the beans, bacon, and onion Stir in 1-cup of the reserved liquid, the molasses, brown sugar, dry mustard, salt, pepper, ketchup, tomatoes, and green chilies Bake uncovered in a 300* oven for about 2 1/2-hours or until desired consistency If necessary, add additional reserved bean liquid
Makes 10-12 side dish servings |