Horn & Hardart's Baked Beans Recipe

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Horn & Hardart's Baked Beans Recipe

 

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Horn & Hardart's Baked Beans

 

Ingredients

1 lb great northern or navy beans soaked, overnight in cold
1 cup onion, chopped
4 slice bacon, diced
2 tbsp sugar
1 tbsp dry mustard
1/2 tsp cayenne pepper
2/3 cup molasses
2 tbsp cider vinegar
1 1/2 cup tomato juice
1 salt



 

Preparation

Drain the beans and place them in a large saucepan. Add fresh water to
cover the beans. Bring the water to a boil over medium heat. Reduce
heat and simmer uncovered, until beans are almost tender, about 45
minutes to an hour. Drain. Preheat oven to 250 degrees. Place the
beans in a baking pot or casserole. Stir in the onions, bacon,
sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1
cup water. Bake the beans uncovered until very tender, about 4 hours.
Check the beans occasionallu while baking and add more water if
necessary, to prevent the mixture from drying. Season with salt to
taste.

Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat (9%)

Source: The New York Cookbook by Molly O'Neill (Workman, 1992) Miami
Herald 2/8/96 formatted by Lisa Crawford, 4/22/96

 

 

Servings: 8

 

 

 

 


 

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