Recipe - Hearts Of Romaine With Creamy Lime Vinaigrette

1 pound Dried Navy or Great Northern
Beans
1 teaspoon Vegetable Oil
2 md Onions; chopped
Three fourths cup Canadianstyle Bacon; minced
6 Cloves Garlic; minced
1 teaspoon Dried Thyme
Cash of crushed Red Pepper
One fourth cup Molasses or Maple Syrup
One fourth cup Ketchup
2 tablespoon Worcestershire sauce
1 tablespoon Dry Mustard
3 cup Water; boiling
2 Bay Leaves
2 tablespoon Cider Vinegar
Salt and Pepper to taste

Place the beans in a large bowl and cover with water to soak overnight, or
for at least 8 hours.

Drain and rinse the soaked beans, discarding any anomalies; place them in a
31/2quart stock pot.

In a large skillet over mediumhigh heat, warm the vegetable oil. Add the
onions and the Canadian bacon. Cook, stirring often, until the onions are
softened, usually about 5 minutes.

Add the garlic, thyme, and crushed red pepper to the mixture and stir in
the skillet for about a minute more. Add the mixture to the beans in the
crock pot.

Add the molasses or maple syrup to the crock pot. Pour in the ketchup,
Worcestershire, and dry mustard. Stir to combine.

Add the boiling water to the crock pot. Add the bay leaves and cook on
high, covered, for about 4 One half hours, or on lowtemperature setting for 10
or 11 hours.

Remove the bay leaves from the cooked beans and season with a splash of
vinegar, salt, and pepper.

Kitchen Staff Tip: You can jumpstart your beans and forego the overnight
soaking by placing the dry beans in a large stock pot, covering them with
water, and bringing to a boil. Let the beans boil for a minute or two, then
remove from the heat and let stand for an hour. Drain and rinse the beans
and proceed as though they'd been soaked overnight.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Oct 7, 1999, converted by MM_Buster v2.0l.