Paulette Vickery's Recipes

Baked Beans


2 lb dry navy beans
1/2 cup dark molasses
1/3 cup dark packed brown sugar
1 tablespoon salt
4 teaspoon dry mustard
4 each slices bacon, diced
2 each onions, chopped

Rinse beans with cold running water and discard any shriveled beans. In large bowl place beans, and 12 cups water. Let stand over night; or in 8 quart dutch oven, heat beans and 12 cups water to boiling over high heat. Cook 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Preheat oven to 350 degrees. Return beans to dutch oven. Add 7 1/2 cups water. Heat to boiling over high heat. Cover and bake 1 hour. Stir in molasses, brown sugar, salt, dry mustard, bacon cut into 1 inch pieces, and onions. Cover and continue baking 1 hour, stirring occasionally. Remove cover, bake 15 to 30 minutes longer, or until mixture is of desired consistancy.

Yield: 14 servings

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