Serves: 6
Total Calories: 225

2 cups dry navy beans
8 cups cold water for soaking beans
6 cups water for cooking beans
1/2 teaspoon salt
8 ounces sliced bacon or 4 ounces salt pork, fully cooked but not crisp
1 medium onion chopped
1 to 1 3/4 pound Bread Bowl
SAUCE
1/4 cup molasses
1/4 cup brown sugar
2 1/2 tablespoons ketchup
1/2 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt

1. Rinse the beans and place them in a large pot or bowl with 8 cups cold water. Allow the beans to soak at least 4 hours or overnight.

2. Drain the soaked beans, rinse, and place in a pot along with 6 cups fresh water. Add the salt and bring to a boil. Reduce the heat to medium-low, cover, and simmer gently for 1 1/2 hours, or until the beans are partially tender. Drain the beans, reserving the cooking liquid.

3. Preheat the oven to 325°F.

4. Layer half the beans in a large casserole dish, top with half the bacon, and sprinkle with half the onion. Repeat the layers, and set aside.

5. Place all of the sauce ingredients in a small pan over medium-high heat. Stirring gently, bring to a boil, then pour over the beans in the casserole dish. Add enough of the reserved liquid to cover the beans.

6. Cover the casserole dish and bake for 1 to 1 1/2 hours, or until the beans are nearly tender. Remove from the oven. If the beans are too dry, stir in a little more liquid.

7. Spoon the beans into the bread bowl. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 25 minutes or until the beans are tender. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 225
Calories from Fat: 50

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese