---------- Recipe via Meal-Master (tm) v8.02

     Title: Horn and Hardart's Baked Beans
Categories: Beans
     Yield: 8 servings

     1 lb Great Northern or Navy beans
          -soaked overnight in cold
          -water
     1 c  Onion; chopped
     4 sl Bacon; diced
     2 tb Sugar
     1 tb Dry mustard
   1/2 ts Cayenne pepper
   2/3 c  Molasses
     2 tb Cider vinegar
 1 1/2 c  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

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