Barbecue time baked beans
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Barbecue time baked beans
Last updated 6/12/2012 1:07:01 AM. Recipe ID 32793. Report a problem with this recipe.
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      Title: Barbecue time baked beans
 Categories: Side dish
      Yield: 8 Servings
      1 lb Dried navy beans
      2 tb Vegetable oil
      2 md Onions, cut into small dice
      1 cn Italian plum tomatoes,
           -drained and coarsely
           -chopped (28 oz; reserve
           -1/2 cup juices)
    1/2 c  Ketchup
    1/4 c  Dark molasses
    1/2 c  Dark brown sugar
      2 tb Worcestershire sauce
    1/2 ts Dry mustard
           Salt to taste
           Freshly ground black pepper
           -to taste
  The secret to tender baked beans is to leave the salt out until they
  are finished cooking. For some reason, salt toughens them. To pamper
  your tummy, rinse off the beans when they are finished soaking in
  several changes of cold water. This recipe is easy to prepare ahead
  and cooks in only two hours.
  1. Place the beans in a bowl, cover with cold water and soak
  overnight. Drain and rinse beans very well under cold water.
  2. Place the beans in a large, heavy pot. Add enough water to cover
  the beans by 2". Bring water to a boil, reduce heat to a simmer and
  cook for 45 minutes, or until beans are tender but not mushy. Skim
  off any foam that rises to the surface. Drain the beans.
  3. Place the oil in a large, heavy ovenproof casserole. Add the
  onions and wilt over medium-low heat until transluscent. Remove from
  heat and stir in the beans.
  4. Stir in the tomatoes and reserved juices along with all remaining
  ingredients except the salt and pepper.
  5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes
  more. Season to taste with salt and pepper.
  Per serving: 327 calories, 5 grams fat, no cholesterol.

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Recipe ID 32793 (Apr 03, 2005)

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