This classic bean dish gets its flavor from molasses, bacon, brown sugar, and mustard. Plan ahead to soak the beans overnight.
Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Ingredients:
- 1 (16-ounce) package navy or pea beans
- 6 cups water
- 1/2 teaspoon baking soda
- 1/2 pound bacon, diced
- 1 small onion, chopped
- 1/3 cup molasses
- 1 teaspoon salt
- 5 tablespoons firmly packed brown sugar
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
Preparation:
In a large pot, soak navy or pea beans overnight in 6 cups water. Next day, drain beans and return to pot. Add another 6 cups water and baking soda. Bring to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and drain in a colander over a large bowl; reserve liquid.
Preheat oven to 300 degrees F. In an ungreased bean pot or large casserole dish, combine beans, bacon, and onion. Add molasses, salt, brown sugar, ground mustard powder, pepper, and a cup of reserved liquid; stir until well blended. Cover bean pot or casserole dish.
Bake, covered, 2-1/2 to 3 hours. Add remaining liquid and stir again. Bake another 1-1/2 hours or until beans are tender. Uncover last 30 minutes of baking. Remove from oven and serve.
Yield: 8 servings
Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Publishing)
Reprinted with permission.
Preheat oven to 300 degrees F. In an ungreased bean pot or large casserole dish, combine beans, bacon, and onion. Add molasses, salt, brown sugar, ground mustard powder, pepper, and a cup of reserved liquid; stir until well blended. Cover bean pot or casserole dish.
Bake, covered, 2-1/2 to 3 hours. Add remaining liquid and stir again. Bake another 1-1/2 hours or until beans are tender. Uncover last 30 minutes of baking. Remove from oven and serve.
Yield: 8 servings
Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Publishing)
Reprinted with permission.
