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Re: Michigan Baked Beans

A belated recipe for the person with the huge bean supply:

Michigan Baked Beans (6-8 servings)

Pick over and rinse:
	1 lb. navy beans (2 cups)
Soak beans in 6 cups of water for 8 hours or overnight in the refrigerator.
Drain and rinse beans.
Simmer until tender, 1 to 1 1/2 hours, in 6 cups of water. Pour off excess
water, but do not drain thoroughly.

Preheat oven to 350 degrees F.

	3/4 cup brown sugar, packed
	1 cup crushed pineapple, drained
	1/2 c carrots, shredded or finely diced
	1 large onion, diced
	1/2 cup ketchup
	1 teaspoon dry mustard
	1/2 teaspoon onion powder
	1/8 teaspoon  ground cloves
	1/2 teaspoon salt

Combine mixture with beans and bake uncovered for 1 hour at 350 degrees F.
Stir well. Add:

	Hot sauce or ground pepper to taste

V. H. Jergens

Yesterday my garden lawn
Was only green,
But this morning early
There were violets.

	Moto-ori Norinaga, 1730-1801: Violets