Baked Beans
- 1 lb Yellow eye beans
- 2 tb Sugar
- 1 tb Salt
- 1/4 ts Ginger
- 1/4 ts Dry mustard
- 1 ts Thyme
- 1/4 c Molasses
- 1 sm Onion
- 2 tb Margarine
Pick over beans. Cover with cold water and soak overnight. In a.m. bring to
boil. Simmer until the husks curl when you blow on them. Rinse with hot
water. Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tb
oleo. Repeat with second half. In a measuring cup put dry ingredients and
mix. Add molasses to 1/2 cup mark. Add hot water to top and mix. Pour over
beans. Add more hot water to rinse out cup and barely cover beans. Cook all
day in crockpot. Remove cover the last hour to cook down or cool and
reheat. Can double recipe for 4 quart crock and freeze left overs. MM
Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997
boil. Simmer until the husks curl when you blow on them. Rinse with hot
water. Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tb
oleo. Repeat with second half. In a measuring cup put dry ingredients and
mix. Add molasses to 1/2 cup mark. Add hot water to top and mix. Pour over
beans. Add more hot water to rinse out cup and barely cover beans. Cook all
day in crockpot. Remove cover the last hour to cook down or cool and
reheat. Can double recipe for 4 quart crock and freeze left overs. MM
Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997
