Horn and Hardart's Baked Beans

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Title: Horn and Hardart's Baked Beans
Categories: Beans
Yield: 8 servings

1 lb Great Northern or Navy beans
-soaked overnight in cold
-water
1 c Onion; chopped
4 sl Bacon; diced
2 tb Sugar
1 tb Dry mustard
1/2 ts Cayenne pepper
2/3 c Molasses
2 tb Cider vinegar
1 1/2 c Tomato juice
Salt

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 degrees.
Place the beans in a baking pot or casserole. Stir in
the onions, bacon, sugar, dry mustard, cayenne,
molasses, vinegar, tomato juice, and 1 cup water.
Bake the beans uncovered until very tender, about 4
hours. Check the beans occasionallu while baking and
add more water if necessary, to prevent the mixture
from drying. Season with salt to taste.

Nutrtional info per serving: 274 cal; 12g pro, 53g
carb, 3g fat (9%)

Source: The New York Cookbook by Molly O'Neill
(Workman, 1992) Miami Herald 2/8/96
formatted by Lisa Crawford, 4/22/96

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