Horn and Hardart Baked Beans

Submitted by Chef #208121

"These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac"

 

• Ready In: 24hrs 40mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 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
• salt

directions

1. We are talking dried beans here people.
2. 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.
3. Drain.
4. 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.
5. Drain, reserving 1 cup of the cooking liquid.
6. Preheat the oven to 250 degrees.
7. 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.
8. Bake, uncovered, until very tender, approximately 4 hours.
9. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
10. Season with salt and let cool 5 to 10 minutes before serving.

Reviews

[Montana Ma]

These are the beans I remember from my NY roots. One change - I live at 4500 feet and beans have been almost impossible to cook tender. Just learned to cook UNSOAKED, rinsed and sorted beans in lots of water with about a half teaspoon baking soda for about 1 - 1 1/4 hours. Didn't change anything else. Excellent recipe!