Recipe: Baked Beans with Stewed Tomato and Brown Sugar

Baked Beans with Stewed Tomato and Brown Sugar
rec.food.recipes/tranch/1998
Servings: 6

1 pound navy beans -- soaked and drained
1 onion -- diced
2 1/2 cups stewed tomatoes
1 1/2 cups loosely packed brown sugar
1/4 pound salt pork

Place beans and onion in a large saucepan and cover with cold water. Parboil for 1 hour until beans are tender but still firm.

Drain, reserving liquid. Stir in tomatoes and brown sugar. Transfer bean mixture to a covered bean pot.

Slice salt pork 1/3 inch thick and place on top of beans. Add enough reserved bean liquid to just cover beans.

Cover and bake in a preheated 325 degree oven for 4 hours. Add more liquid, if necessary, to keep beans from drying out during baking.

Uncover, raise temperature to 375 degrees and continue cooking an additional hour, adding liquid as necessary.