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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 12 |
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My mom and grandmother used to make baked beans every Saturday night. They never tasted as good as these (sorry mom!) which have a few additional ingredients to give them zip. Ingredients:
1 lb dried navy beans |
1 cup chopped onion |
6 slices bacon |
2 tablespoons brown sugar |
2 teaspoons worcestershire sauce |
1/2 cup molasses |
2 tablespoons chili sauce |
1 tablespoon dry mustard |
1 teaspoon curry powder |
1 1/2 teaspoons salt |
1/2 cup dark rum |
12 ounces v8 vegetable juice |
Directions:
1. Soak the dry beans overnight.
2. Drain.
3. Cook three of the bacon strips (in the microwave is quick and easy) and crumble.
4. Mix beans, crumbled bacon, and the next 9 ingredients. Mix well.
5. Pour into a dutch oven or bean pot.
6. Cut up remaining three strips of bacon into 2 inch lengths and place on top of beans.
7. Cook at 275 degrees for 7 hours or until beans are tender.
8. Stir in additional V8, molasses or water as needed during the cooking time (check after 3 hours, then every 2 hours after.).
9. Serve with classic brown bread cooked in the can.
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