RANGE-TOP BAKED BEANS
1 3/4 cups dry beans (Navy, Great Northern, or dry pea beans)
4 1/2 cups water
1/2 cup smoked shoulder or ham pieces, cooked
2 tablespoons ham or bacon drippings
1 1/2 teaspoons salt
1 small onion, chopped
1/2 cup brown sugar, packed
1/2 cup catsup
1 tablespoon prepared mustard
Add water to beans; boil 2 minutes. Soak for 1 hour or overnight, as desired.
Add meat, fat, and salt. Bring to boil. Cover and simmer until beans are tender; 1 1/2 hours for navy beans, 1 to 1 1/2 hours for Great Northern beans. Add a little water, if needed, during cooking. Do not stir.
Add remaining ingredients. Simmer about 35 minutes until flavors are blended and beans are of desired consistency. Stir only as necessary to prevent sticking.
Makes 6 servings, about 3/4 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
1 3/4 cups dry beans (Navy, Great Northern, or dry pea beans)
4 1/2 cups water
1/2 cup smoked shoulder or ham pieces, cooked
2 tablespoons ham or bacon drippings
1 1/2 teaspoons salt
1 small onion, chopped
1/2 cup brown sugar, packed
1/2 cup catsup
1 tablespoon prepared mustard
Add water to beans; boil 2 minutes. Soak for 1 hour or overnight, as desired.
Add meat, fat, and salt. Bring to boil. Cover and simmer until beans are tender; 1 1/2 hours for navy beans, 1 to 1 1/2 hours for Great Northern beans. Add a little water, if needed, during cooking. Do not stir.
Add remaining ingredients. Simmer about 35 minutes until flavors are blended and beans are of desired consistency. Stir only as necessary to prevent sticking.
Makes 6 servings, about 3/4 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
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