Start with soaked and drained dried navy beans for this hearty baked bean dish and add flavor with onion, bell pepper, bacon, molasses, and mustard. The long baking time at a low temperature increases the flavor and thickens the saucy bean mixture.
Cooking Light MAY 1995
Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and sauté for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325° for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.
Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches ablove beans; cover and let stand 8 hours. Drain in a colander.
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