Michigan Baked Beans Recipe
Ingredients
| Navy beans | 1 pound, dried | |
| Water | 6 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Onion | 1 Large, minced | |
| 1/3 cup firmly packed dark brown sugar | ||
| 1/2 cup dark molasses | ||
| Chili Sauce | 1/2 Cup (16 tbs) | |
| Tomatoes | 2 1/3 Cup (16 tbs) | |
| Bacon Slices | 8 | |
Directions
Cover beans with water, bring to boil, and boil for 2 minutes.
Cover pan and let stand for 1 hour.
Simmer until almost tender, about 1 1/2 hours.
Drain and reserve liquid.
Add remaining ingredients except bacon; pour into shallow baking pan.
Top with bacon slices, cut into halves.
Bake in preheated slow oven (300°F.) for 2 hours, adding more bean liquid if necessary.
Cover pan and let stand for 1 hour.
Simmer until almost tender, about 1 1/2 hours.
Drain and reserve liquid.
Add remaining ingredients except bacon; pour into shallow baking pan.
Top with bacon slices, cut into halves.
Bake in preheated slow oven (300°F.) for 2 hours, adding more bean liquid if necessary.
Chef
