Country Baked Beans

Serves: 10
Total Calories: 172


2 1/2 cups northern beans, small
3 quarts water for soaking
6 cups water
1 onion diced
1 cup ketchup
1/2 pound bacon cut into 1-inch pieces
3/4 cup brown sugar, packed
1/4 teaspoon garlic salt
1/2 tablespoon mustard
1 tablespoon horseradish
1 1/2 tablespoons Worcestershire sauce


Sort and rinse beans (navy beans may be substituted for white). Soak in tepid water to cover for 6 to 8 hours. (Or bring beans and water to boil, cook 2 minutes, remove from heat and cover let stand 1 hour.) 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 beans are tender. 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 occasionally. Add cooking liquid as needed to keep beans just covered with liquid.
Note: Two cans (1 pound each) pork and beans may be used in place of cooked beans. Bake 3 to 4 hours.

Nutritional Facts:

Serves: 10
Total Calories: 172
Calories from Fat: 30

This Country Baked Beans recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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