Prep 40 mins
Cook 24 hrs
These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac
- 1 lb dried great northern beans or 1 lb dried navy beans, rinsed
- 1 large yellow onion, chopped (about 1 cup)
- 4 slices bacon, diced
- 2 tablespoons sugar
- 1 tablespoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 2⁄3 cup molasses
- 2 tablespoons cider vinegar
- 1 1⁄2 cups tomato juice
- We are talking dried beans here people.
- Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
- Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Drain, reserving 1 cup of the cooking liquid.
- Preheat the oven to 250 degrees.
- Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
- Bake, uncovered, until very tender, approximately 4 hours.
- Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
- Season with salt and let cool 5 to 10 minutes before serving.