Date: Wed, 22 Jul 1998 22:46:25 EDT
From: email@example.com (D Lachman)
this is my favorite baked beans recipe
All-Day Baked Beans
3 cups dried white (navy or great northern) beans
1 large onion, peeled and diced small
1/3 cup blackstrap molasses
2 tablespoons barley malt syrup
2 tablespoons stone-ground mustard
plus (optional) 1 teaspoon dry powdered mustard
1 teaspoon salt
2 tablespoons apple cider vinegar
28 oz can of tomatoes, diced
Soak beans overnight in 9 cups water, refrigerated. Drain.
Bring to a boil in 9 cups fresh water. Reduce heat to low,
cover and cook until nearly tender, about 45 minutes. Drain
beans, reserving two cups of liquid (I save it all and use the
remainder as a soup base). Combine beans and other
ingredients in a 4-quart covered casserole. Cover and bake
at 250 degrees F for 6 to 9 hours. If you are home, occasionally
check after a few hours, and add a little bean liquid if necessary.
As the sauce develops, tinker with the seasoning if necessary.
Leave uncovered for the last hour or so.
Yield: about 8 servings
Cooking time: 6 to 9 hours in 250 degree F oven;
or up to 12 hours in a crockpot on low