Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried Navy Beans
-- Water
28 oz Tomatoes -- Cut Up, 1 Can
12 oz Lemon-Lime Soda Pop -- 1 Can
1/4 c -- Water
6 sl Bacon -- Cut Into 1-Inch
Pieces
1 t Salt
1/2 ts Pepper
8 oz Tomato Sauce -- 1 Can
3/4 c Onion -- Chopped
3/4 c Celery -- Chopped
1/2 c Green Pepper -- Chopped
1/2 c Molasses
1/2 c Ketchup
1/3 c Brown Sugar -- Packed
1 tb Prepared Mustard
1 tb Worcester Sauce
2 ts Cider Vinegar
Place the beans in a bowl. Add enough water to cover
and soak overnight. The next day, drain the beans.
Combine the beans, tomatoes, lemon-lime soda, 1/4 cup
water, bacon, salt and pepper in a 4-quart Dutch oven.
Cook, over high heat, until the mixture comes to a
boil. Reduce the heat to low, cover, and simmer for 1
hour. Stir in the remaining ingredients, cover, and
simmer for an additional 1 hour. Pour the hot bean
mixture into a 3-quart casserole, cover, and bake in a
preheated 250 Degree F. oven for 4 hours. Uncover,
and bake an additional 30 minutes or until the beans
are tender.
