Baked Beans

By Markee

*When Cooking beans, don’t add salt until the end, or they won’t cook.

Ingredients

• 1 LB dried navy beans
• 6 oz Slab of Bacon cut in 1/2” strips
• 1 Large onion, chopped
• 1 Red Bell Pepper cut in 1/4 strips
• 1 Green Bell Pepper cut in 1/4 strips
• 1/2 LB Baked ham, cut in 1/4 in cubes
• 1 smoked pork chop, cut in 1/4 in cubes
• 1 can (28 ounces) plum tomatoes, drained & chopped (reserve juices)
• 1 Cup ketchup
• 3/4 cup Dark brown sugar
• 1/4 cup honey
• 1/4 cup molasses
• 1 Tablespoon Worcestershire sauce
• 1 Teaspoon dry mustard
• Salt to taste

Preparation

Step 1

1) Soak bean overnight. Drain & rinse several times. Cover with water by 2”.
Bring to boil, reduce heat & simmer for 45min. or until beans are tender but not mushy, skimming off foam. Drain & reserve.

2) Preheat oven to 350F. Meanwhile, place the bacon in an ovenproof pot and cook over low heat on stove until fat is just rendered. Remove bacon with a slotted spoon: set aside. Add onions to pot; cook 10 min. Add Peppers; cook 5 min. more. Add reserved beans and bacon, plus all remaining ingredients except reserved tomato juice.

3) Cover pot; bake in oven for 2 hours. Add ½ cup tomato juice; bake uncovered for another 2 hours.

Serves 6-8. Per serving: 612 calories, 88g carbohydrates, 28g protein, 18g fat, 47mg cholesterol.