Recipe By: Jere Duncan
Submitted By: Jere Duncan
Serving Size: 8
Comments: Good served with brown B& M bread, sliced and buttered.
Ingredient - Preparation Method
2 cups Great northern or Navy beans 1 medium onion -- cut in pieces 1/2 cup brown sugar 1/2 cup catsup 3 T. molasses 1 tsp. mustard 2 cups cooked ham -- cut in 3/4" pieces to taste salt and pepper water
Clean beans in water, picking out any discolored beans. Rinse. Soak beans overnight in plenty of water to allow for swelling and to generously cover beans. Next morning, cook beans for 45 minutes to 1 hour in same water beans were soaked in, adding more as necessary. A tablespoonful of soda may be added if desired. Rinse beans, put in ovenproof beanpot. Add onion, brown sugar, catsup, molasses, mustard and plenty of water. Cook in 300 - 325 oven about 5 or 6 hours, or until beans are soft. I add cut up ham about 2 hours before serving. Stir frequently, adding more water as needed. Cooking time may vary, depending on how long beans were boiled before put in oven. I have found leftover ham tastes better than pork hocks.
NOTES: Beans are best cooked in ovenproof bean pot.
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