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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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Yum! A classic New England dish made zingy with Tabasco. This can be cooked in a crockpot on low for about 8 hours and finished in the oven, uncovered, at 350 for about 1 hour. (The crockery liner of most crockpots can go into the oven.) Or bake in a covered casserole or dutch oven at 250 for approx 4 hours, remove cover and cook until thick, about 1 hour. Ingredients:
1 lb dried navy beans or 1 lb other small dried white bean |
1 medium onion, diced |
1/4 cup ketchup |
1/2 cup real maple syrup |
1/3 cup soy sauce |
1/4 lb bacon, cut up (a good use for the cheaper ends and pieces, if available in your market) |
1 tablespoon dry mustard |
1 teaspoon tabasco sauce (or other hot sauce, to taste) |
salt and pepper |
water |
Directions:
1. Soak beans overnight in 6C water, or boil 2 minutes to soften and let soak 1 hour while prepping other ingredients. Drain beans.
2. Mix all in crockpot/casserole, adding enough water to cover, plus about 4 inches extra. Check pot halfway through and add more water if dry. If you won't be home, just start out with more water; you can cook it off during the final hour. When removing cover for the last hour, taste and adjust seasonings.
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