From Paulette Vickery's Recipe Collection

BB: BASIC BAKED BEANS

vegetables

1 lb navy beans
2 each onions, chopped,
2 each bay leaves
1/2 teaspoon light salt
1/4 teaspoon pepper
2 cup ketchup
2 cup light brown sugar, or:
1 cup brown sugar, plus:
4 teaspoon sweet and low brown
1/3 cup wine vinegar
3 tablespoon worcestershire sauce
1 tablespoon dry mustard

Day before serving, soak beans in cold water, covered, over night. Water should cover beans completely. Next day, drain beans in colander, and rinse under cold water. Turn beans into a six quart kettle. Cover with 5 cups of water. Add onion, bay leaves, light salt, and pepper. Bring to a boil, reduce heat, and simmer 1 hour, or until beans are tender. Add more water if needed. Remove bay leaves. To bake, preheat oven to 350 degrees. Drain beans reserving liquid. Turn beans into a four quart baking dish, that has been sprayed with Pam spray. Combine ketchup, brown sugar, vinegar, worcestershire, and mustard. Mix well. Pour over beans, and stir to combine. Add enough of the reserved liquid to cover the beans. Bake, uncovered, 1 to 1 and a half hours. Check after 45 minutes. Per serving, all sugar: fat 0.8 G, cholesterol 0 MG, fiber 3 G, calories 257, 3 percent calories from fat, protein 5 G, carbohydrate 60 G, sodium 523 MG. Per serving, one half sweet and low: calories 181, carbohydrate 41 G.

Yield: 10 servings





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