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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Cover the soaked beans with 2 1/2 quarts fresh water. Bring to a boil,
reduce the heat to simmer, and cook until bean are tender, about 45
minutes. Drain the beans, reserving the cooking liquid.
Preheat the oven to 300F degrees.
Cut the bacon into bite-size pieces and cook until browned and lightly
crisped; drain on paper towels. Put the beans into a 5 1/2 quart casserole
with a lid and toss with the bacon, onion, and garlic. Measure 2 cups of
the reserved cooking liquid and stir in the honey, mustard, ginger, salt,
and pepper. pour the liquid over the beans and cover. Bake for 3 hours.
| Ingredients:
1 Pound(s) Soaked Dried Pinto Beans
1 Pound(s) Sliced Meaty Bacon
1 Cup(s) Diced Onion
4 Centiliter(s) Garlic, minced
1 Cup(s) Honey
1 Teaspoon(s) Dry Mustard
2 Tablespoon(s) Ground Ginger
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper |
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