Recipe - Horn And Hardarts Baked Beans

1 pound Great Northern or Navy beans
soaked overnight in cold
water
1 cup Onion; chopped
4 sl Bacon; minced
2 tablespoon Sugar
1 tablespoon Dry mustard
One half teaspoon Cayenne pepper
2/3 cup Molasses
2 tablespoon Cider vinegar
1 One half cup 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 mixture 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini