Beantown Baked Beans
This recipe is so easy. All you need is simmering time!
INGREDIENTS
1 Pound Dried Navy Beans
2 Chopped Onions
1 Cup Water
½ Pound Diced Bacon
½ Cup Brown Sugar
1/3 Cup Ketchup
¼ Cup Molasses
5 Cloves Crushed Garlic
1 Tablespoon Kosher Salt
1 ½ Teaspoons Dry Mustard
¼ Teaspoon Freshly Ground Black Pepper
Soak the beans in enough water to cover plus three inches over night. Drain the beans and place in a large pot. Bring to a boil for 15 minutes. Turn heat down to simmer and add onions, water, bacon, brown sugar, ketchup, molasses, garlic, salt, dry mustard & black pepper. Cover and simmer for 8 to 10 hours. After cooking for some time add water as needed. Serve hot as a side dish. Serves 6
White Bean Salad
INGREDIENTS
14 ½ Ounces of White Beans (If You Use Canned Drain, But Do Not Rinse)
2 Tablespoons Chopped Red Onion
2 Tablespoons Chopped Green Onion
1 Finely Chopped Carrot
3 Tablespoons Fresh Lemon Juice
2 Teaspoons Red Wine Vinegar
1 Tablespoon Olive Oil
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Chop the onions and carrots. Squeeze the lemon juice over the chopped onions and carrots and set it aside. Combine all ingredients into a serving dish. Chill in the refrigerator for 2 hours and the flavors will combine. Serves 4
