1 pound dried navy beans — or peas rinsed
water 4 slices bacon — chopped
2 cups finely chopped onions
2 golden delicious apples — chopped
1/4 cup light molasses
1/4 cup dark rum
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1. Place beans in large bowl with enough water to cover by 2 inches; let stand overnight. (Or, to quick-soak, combine beans with water to cover by 2 inches in large saucepan; bring to boil. Boil 2 minutes. Remove from heat. Cover an d let stand 1 hour.) Drain.
2. Combine beans with 8 cups water in large saucepan; bring to boil. Reduce h eat and simmer, covered, 1 hour. Drain.
3. Meanwhile, heat oven to 300?F. Cook bacon and onions in heavy Dutch oven ov er medium-high heat until onions are tender, 8 minutes. Stir in remaining ingr edients plus cooked beans and 3 cups water; bring to boil. Cover pot and trans fer to oven. Bake 3 hours, until liquid is absorbed. Makes 8 cups.
Some of the best things in life can’t be hurried, and that includes all-America n baked beans. We did break with tradition, by adding a splash of dark rum and substituting the natural sweetness of apples for some of the brown sugar.
Prep time: 15 minutes plus soaking Baking time: 3 hours Degree of difficulty: e asy
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com