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1995-09-26
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Newsgroups: rec.food.recipes
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Subject: Baked Bean Recipes
Organization: Salata
Date: Wed, 19 Apr 1995 09:09:22 +0000
Message-ID: <e2e_9504180900@salata.com>
Boston Baked Beans No. 2767 Yields 6 Servings
2 Lb White Beans 2/3 Cup Molasses
1 tsp Baking Soda 2 tsp Dry Mustard
1 LARGE Yellow Onion, Peeled 4 tsp Salt
1 Lb Bacon, Chopped 1/2 tsp Pepper
8 Tbls Sugar
Soak the beans overnight in water to cover.
Drain.
Rinse.
Add water to cover and the baking soda.
Bring to a boil.
Reduce heat.
Simmer for 10 minutes.
Drain.
Rinse.
Preheat the oven to 300 degrees.
Place the onion in the bottom of a (3 Qt.) oven proof casserole.
Add half the bacon.
Add the beans.
Top with the remaining bacon.
Mix the sugar, molasses, mustard, salt and pepper together.
Pour over the beans.
Add just enough water to barely cover.
Do not stir.
Cover.
Bake for 6 hours, stirring after a couple of hours.
Note: You may have to add a little water now and then but don't get the beans
too wet.
Nevada Beans No. 2749 Yields 10 Servings
6 Slices Bacon, Cut Into 1/2" Drained
Pieces 1/2 Cup Catsup
1 LARGE Onion, Chopped 1/4 Cup Prepared Mustard
16 oz Canned Baked Beans 1/4 Cup Worcestershire Sauce
15 oz Canned Red Kidney 2 Tbls Brown Sugar
Beans, Undrained 1 Tbls Dark Molasses
15 oz Canned Butter Beans,
Preheat the oven to 350 degrees.
Cook the bacon pieces with the onion in a large skillet just until the onion
is tender (about 10 minutes).
Combine the bacon and onion with all the beans, the catsup, mustard,
Worcestershire sauce, brown sugar and molasses.
Pour into a greased 2 quart casserole.
Bake, uncovered, for 1 hour.
Many Bean Stew No. 3027 Yields 6 Servings
1 Onion, Chopped 1 tsp Celery Seed
1 Tbls Oil 1 tsp Dill Weed
2 Cloves Garlic, Chopped 2 tsp Salt
1 1/2 tsp Paprika 1/4 tsp Black Pepper
1/2 Cup Pinto Beans 1 Vegetable Bouillon
1/2 Cup Great Northern Beans Cube
1/2 Cup Kidney Beans - Carrots & Other
1/2 Cup Red Lentils Vegetables To Taste
5 Cups Water
1 Bay Leaf
Soak the beans overnight in cold water to cover.
Drain.
Set aside.
Saute the onion and garlic in oil and paprika until tender.
Combine with all the other ingredients, beans, vegetables and seasonings in
the slow cooker.
Cover.
Cook on HIGH for 4 hours.
--- Deborah Madison
Joel
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