HORN AND HARDART BAKED BEANS (MOLLY O'NEIL)

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.