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2 hrs 45 mins
This is another one I have no idea of it's orgin. I'm sure I remember making new copies of it by hand on 3x5 cards over the years. The JUG it's cooked in can be Corning ware, a cast iron dutch oven, or a pyrex glass casserole, any of these work fine. However it's better dished out of a stoneware jug, you know the one I mean, the classic baked bean jug, creamy tan from the base to the shoulder and earthy brown from there up. Presentation is an important consideration. It just tastes better served from a stoneware jug.
Units: US | Metric
Serving Size: 1 (347 g)
Servings Per Recipe: 8