Best Horn And Hardart Baked Beans Recipes

Horn and Hardart Baked Beans image

Provided by drhousespcatcher

Categories Beans

Time P1DT40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb dried great northern beans or 1 lb 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

Steps:

We are talking dried beans here people.
Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
Drain.
Place in an 8-quart saucepot. Cover the beans in fresh water then 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.

Nutrition Facts : Calories 361.1, Fat 6.2, SaturatedFat 1.9, Cholesterol 7.7, Sodium 236.2, Carbohydrate 64, Fiber 12.1, Sugar 22.6, Protein 14.6

HORN AND HARDART BAKED BEANS (MOLLY O'NEIL) image

Yield 7

Number Of Ingredients 11

1 pound great Northern or navy beans, soaked at least 8 hours
1 cup finely minced onion (1 medium onion)
4 slices bacon, diced
2 (1)tablespoons sugar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
1 cup water
1 teaspoon salt

Steps:

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. May have to raise heat to 400+ and uncover for last hour to carmelize.