| Ingredients: 1 Pound(s) navy beans 3 Tablespoon(s) packed sugar, brown 3 Tablespoon(s) molasses montreal steak spices 3 Tablespoon(s) ketchup 1 Teaspoon(s) salt 1/4 Pound(s) uncooked, chopped bacon 1/2 finely chopped onion, yellow 1/2 Teaspoon(s) ginger 2 Teaspoon(s) mustard, dry 2 Cup(s) water |
Directions:
Rinse the beans and discard any floating skins and dark duds. Cover with 4 or 5 inches of water. Soak overnight. Drain liquid and put beans in crock pot or covered heavy casserole(6-8 hours). Add the remaining ingredients (save some bacon to sprinkle on top) and mix well. Cover with water and bake in a slow oven at 250 degrees for about 5 or 6 hours. If you are using a crock pot, cook on low for 6-8 hours. The liquid should be pretty much absorbed by the end, but check after a few hours and add another cup if it is looking dry. Bake until beans are tender. Adjust seasonings to taste and add more ketchup if desired. Notes: Boston baked beans are dryish by design, as the beans absorb all the good juices and flavors during the long slow cooking. If you prefer saucier beans, add more ketchup with about an hour to go. |