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Old Time Baked Beans
from Paul

These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks.

SERVES 8

  • 2 lbs white navy beans
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 5 tablespoons molasses
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.

Drain water and put beans in a large heavy pot or crock.

(5 liter Corningware works well) Add all ingredients together and mix.

Add enough water to cover beans.

Cover and bake at 325 degrees for about 6 hours.

Check beans while they are baking to add water to ensure they do not go dry.