Recipe - Barbecue Time Baked Beans

1 pound Dried navy beans
2 tablespoon Vegetable oil
2 md Onions, cut into small dice
1 cn Italian plum tomatoes,
drained and coarsely
chopped (28 oz; reserve
One half cup juices)
One half cup Ketchup
One fourth cup Dark molasses
One half cup Dark brown sugar
2 tablespoon Worcestershire sauce
One half teaspoon Dry mustard
Salt to taste
Freshly ground black pepper
to taste

The secret to tender baked beans is to leave the salt out until they
are finished cooking. For some reason, salt toughens them. To pamper
your tummy, rinse off the beans when they are finished soaking in
several changes of cold water. This recipe is easy to prepare ahead
and cooks in only two hours.

1. Place the beans in a bowl, cover with cold water and soak
overnight. Drain and rinse beans very well under cold water.

2. Place the beans in a large, heavy pot. Add enough water to cover
the beans by 2". Bring water to a boil, reduce heat to a simmer and
cook for 45 minutes, or until beans are tender but not mushy. Skim
off any foam that rises to the surface. Drain the beans.

3. Place the oil in a large, heavy ovenproof casserole. Add the
onions and wilt over mediumlow heat until transluscent. Remove from
heat and stir in the beans.

4. Stir in the tomatoes and reserved juices along with all remaining
ingredients except the salt and pepper.

5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes
more. Season to taste with salt and pepper.

Per serving: 327 calories, 5 grams fat, no cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip