Original Recipe:
1 lb Great northern or small white beans
1 ts Salt
1 ts Dry mustard
1/2 ts Fresh ground black pepper
1 ds Hot sauce
1/2 c Onion; chopped
1/4 c Molasses or honey
1/4 c Brown sugar
1/4 c Cider vinegar
Adapted Recipe:
2 ls Mixed beans (Great northern, Romans, and random mix)
2 ts Dry mustard
1/2 ts Black pepper; from a bottle
1 ts Hot chili condiment; heaping
1 1/2 c Onion; coarse chopped
1/2 c Honey; scant
8 ts White sugar
1/2 c White vinegar
Presoak beans. Drain. Combine dry ingredients and mix with beans;
stir in other ingredients. Pour into 1-1/2 or 2 qt baking dish or
bean pot. Obviously, if you double the recipe like I did, you'll need
a bigger pot. Pour in boiling water to cover. Cover. Bake at 300°F
for 6 hours; add a bit of boiling water if needed.
Crock-Pot Method:
Cook on LOW for 8 to 10 hours.
Notes:
I just dumped everything on top of the beans and stirred them; then
covered them with hot tap water. They took a lot longer than 10 hours
to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added
at the end of cooking else they'll make the beans tough.)
These beans were *really* good. The caramelized onions were even
better. I've enjoyed the beans plain, with barbecue sauce, and with
spinach and corn added.
