Cookbook | Ingredients | Recipes

| Beans 

Ingredients

• 2 pounds (900 g) Navy, Great Northern, or Pea beans, though black, kidney, or lima beans may be used for a different taste.
• 1 pound (450g) bacon, diced
• 2 large onions, chopped
• 1½ cups brown sugar
• ¾ cup molasses

Procedure

1. Soak dry beans overnight, or use 4 cans cooked beans.
2. Preheat oven to 350°F (175°C).
3. Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven.
4. Add water from beans, or preferably stock or fresh water. Just enough to barely cover. Canned beans may need less water. Beans will absorb more water as they cook.
5. Bake 2½ hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer.

Tips, Notes, and Variations

• A slow cooker may be used: cook 2½ hours on High, or 5 hours on Low.