Thursday, December 11, 2008

Country Baked Beans

1 lb. (2-1/4 cups) small white or navy beans
Water for soaking
6 cups water
1 large onion, diced
1 can (1 lb.) pineapple chunks, drained
1 cup (8 oz.) catsup
1/2 lb. lean bacon, cut into pieces
3/4 cup brown sugar, packed
1/4 teaspoon garlic salt
1-1/2 tablespoons prepared mustard
1 tablespoon horseradish
1-1/2 tablespoons Worcestershire sauce

Sort and rinse beans. Soak in tepid water to cover for 6 to 8 hours. Drain; discard soaking water. Combine soaked beans and 6 cups water. Bring to boil; reduce heat. Cover and simmer 1-1/2 hours or until barely tender, checking frequently. Drain beans, saving cooking water. In 2-1/2 quart bean pot or casserole combine drained beans with remaining ingredients. Cover; bake at 300 degrees F. for 4 to 6 hours or until beans are tender, stirring and checking frequently. Stir in more cooking liquid as needed to keep beans just covered while cooking.
Makes 6 to 8 servings.

NOTE: 1 can (28 oz.) pork and beans may be used in place of cooked beans. Bake at 300 degrees F. for 3 to 4 hours. Makes 5 to 6 servings.

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pg. 85)

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