Author :: Mrs Liz
Category :: Side Dish Recipes
Ingredients ::
- 1 Lb. dried beans
- 1 teaspoon salt
- 2 Tablespoons dry mustard
- 1/2 teaspoon ground ginger
- 4 Tablespoons blackstrap molasses
- 8 oz. bacon, diced
Makes: 6 to 8 servings
By: Georgia Orcutt and John Margolies "Cookout USA" Chronicle books.
Rinse the beans in a colander and sort through, picking out any that have shriveled, or if any tiny stones.
Put the beans in a large pot, add cold water to cover, and soak overnight.
The next day, drain the beans in a colander and rinse again. Return the beans to the pot, cover with water and bring to a boil over high heat.
Immediately reduce the heat to low and simmer the beans, uncovered, for two hours. Check once or twice to make sure they are just barely covered with water.
Heat the oven to 200 degrees.
Add the salt, mustard, ginger, and molasses to the beans and stir gently to mix.
Put half the bacon pieces in an 8 cup ovenproof casserole. Spoon the beans on top of the bacon and add the remaining bacon pieces on top. Add water to barely cover the beans.
Cover and bake for 10 hours, or until the beans are tender. Check the beans several times during cooking and add more water if needed.
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