Recipe: Cranberry Baked Beans (2) for StarGazer

CRANBERRY BAKED BEANS
Source: Teresa Johnson/Marshall, North Carolina
Servings: 10-12

3 cups dry navy beans
5 cups cranberry juice
1/2 lb. lean salt pork OR bacon, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 tsp. dark brown sugar
1 1/2 tsp. ground mustard
1 1/2 tsp. salt
1/8 tsp. ground ginger

Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.

Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1hour or until the beans are almost tender.

Drain, reserving cranberry liquid. Place beans in a 2 1/2 qt. casserole or bean pot. Add remaining ingredients and 1 1/2 cups of cranberry liquid.

Cover and bake at 350 degrees for 3 hours or until beans are tender and have reached desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

Note: This is a very different and extremely wonderful baked bean recipe!

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CRANBERRY BAKED BEANS
Source; Richard Mann/Bean Bible
Makes 12-16 servings

1 (16-ounce) can jellied cranberry sauce
1 (8-ounce) can tomato sauce
2 (31-ounce each) cans pork and beans, undrained (Whew! That's a lot of beans! It's the equivalent of 4 normal--15 to 16 ounce--cans.)
1 Tablespoon mustard, prepared
1/2 cup onion, chopped
6 slices bacon, halved
3 Tablespoons brown sugar

In a large bowl, combine cranberry sauce, tomato sauce, beans, mustard, and onion. Place in greased 13x9x2 baking dish.

Lay bacon on top, and then sprinkle with brown sugar.

Bake at 350 for 1 hour.