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December 2018

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Horn and Hardart's Baked Beans Recipe

Horn and Hardart's Baked Beans recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Horn and Hardart's Baked Beans recipe  PDF


1 lb Great Northern or Navy beans
soaked overnight in cold water 1 c Onion chopped
4 sl Bacon diced
2 tb Sugar
1 tb Dry mustard
1/2 ts Cayenne pepper
2/3 c Molasses
2 tb Cider vinegar
1 1/2 c Tomato juice
Salt Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250 degrees. Place the beans in a baking pot or casserole. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water. Bake the beans uncovered until very tender, about 4 hours. Check the beans occasionallu while baking and add more water if necessary, to prevent the mi ture from drying. Season with salt to taste. Nutrtional info per serving: 274 cal 12g pro, 53g carb, 3g fat (9) Source: The New York Cookbook by Molly O'Neill (Workman, 1992) Miami Herald 2/8/96 formatted by Lisa Crawford, 4/22/96

Horn and Hardart's Baked Beans recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
736 people have voted
Last Reviewed on 2018-12-12



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