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dried navy water beef broth tomato sauce dark molasses Worcestershire sauce dried mustard salt celery salt onion bacon apple
Viewed: 56 - Published at: 8 years agoIngredients
- 1 lb. dried navy or pea beans, picked over, rinsed and drained
- water
- 1 1/2 c. beef broth
- 1/2 c. canned tomato sauce or puree
- 1/2 c. dark molasses
- 1 tsp. Worcestershire sauce
- 1 tsp. dried mustard
- 1/2 tsp. each: salt and pepper
- 1/2 tsp. celery salt
- 1 medium-size onion, sliced thin
- 4 oz. sliced bacon, cut into 1/2-inch pieces
- 1 medium-size Granny Smith or other tart apple, peeled and chopped coarse
Method
- Bring beans and 6 cups water to boil in a heavy 3 to 4-quart pot over high heat.
- Boil 2 minutes; remove from heat.
- Cover and let stand for 1 hour.
- Drain.
- Add 6 cups fresh water and bring to a boil over high heat.
- Reduce heat to low; cover and simmer 1 hour or until beans are almost tender.
- Drain.
- Heat oven to 350°. Mix broth, tomato sauce, molasses, Worcestershire sauce, mustard, salt, pepper and celery salt in a deep 3-quart casserole.
- Gently stir in beans, onion, bacon and apple.
- Cover and bake 2 hours or until beans are tender.
- Uncover and bake 1 hour longer until sauce has thickened and top is browned.
- Makes 7 cups.
