Mennonite Traditional Baked Beans

Start this recipe the day before to soak the beans and allow for a long, slow cook time. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. I've just tested this recipe and it is very good! Made just as written, except I had to use ham hocks and add about two cups of water to cover them. The cook-time went up to 5 hours to reduce the extra liquid, but it was so worth the wait! The amount of sweet is just perfect in this hearty side dish. :)

• Ready In: 12 hrs 30 mins
• Serves: 6

Ingredients

• 2  cups dried navy beans (or Great Northern beans)
• 1⁄2 teaspoon salt
• 1  small bay leaf
• 1⁄2 teaspoon dry mustard
• 1⁄2 cup brown sugar
• 1  onion, diced
• 1  ham bone
• 1  cup cooked ham, diced
• 2  cups tomato juice (may need more or less)

Directions

1. Put beans in a large saucepan, pour in enough water to cover. Soak beans overnight.
2. Drain beans, return to pan and add 3-4 cups fresh water. Bring to a boil, reduce heat and cook until skins wrinkle; about 30 minutes.
3. In large covered roaster, combine salt, bay leaf, dry mustard, brown sugar, onion, ham bone and diced ham.
4. Drain beans and add to roaster.
5. Pour enough tomato juice over beans, just to cover.
6. Cover roaster and bake at 300°F for 4 hours, adding additional tomato juice or water, as necessary.