Horn And Hardart Baked Beans Molly Oneil Recipes

Steps:

• We are talking dried beans here people.
• Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
• Drain.
• Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Drain, reserving 1 cup of the cooking liquid.
• Preheat the oven to 250 degrees.
• Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
• Bake, uncovered, until very tender, approximately 4 hours.
• Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
• Season with salt and let cool 5 to 10 minutes before serving.

Steps:

• Drain the beans and place them in a large saucepan. Add fresh water to cover the beans.
• Bring the water to a boil over medium heat. Reduce heat and simmer.
• uncovered, until beans are almost tender, about 45 minutes to an hour.
• Drain.
• Preheat oven to 250°F.
• Place the beans in a baking pot or casserole dish.
• Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, the tomato juice, and 1 cup of water.
• Stir the beans occasionally while baking and add more water if necessary, to prevent the mixture from drying.
• Season with salt to taste.

Steps:

• Soak the beans overnight. Using the same water, boil, reduce heat and simmer until tender, about 30 minutes longer.
• Preheat oven to 250 degrees. Add all other ingredients to beans. Pour into a baking pot or pan.
• Bake uncovered about 4 hours or longer. If necessary, add boiling water to prevent from drying.