Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.
Abby's Easy and Simple Recipes - Bean Recipes




 



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Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.

Red bean, navy bean, pinto bean, green bean, black bean, lima bean,
white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.

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MARINATED BEANS AND CORN SALAD 
1 (16 oz.) can each: red kidney beans, pinto beans, garbanzo beans, and black Spanish beans
1 (10 oz.) box frozen corn, thawed (can also use canned corn)
3 stalks celery, thinly sliced
1/4 c. chopped parsley
1/3 c. oil
1 onion, chopped
1/4 c. red wine vinegar
1 clove garlic, minced (if small, use
2 cloves)
1/4 tsp. each: chili powder, cumin,
crushed red pepper flakes
Salt and pepper to taste

Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate, covered overnight. Taste and adjust seasonings. Serve at room temperature. 


LAYERED MEXICAN DIP 
6 oz. lean ground turkey
6 oz. lean ground pork
1/2 c. chopped onion
1 (16 oz.) can pinto beans, drained & mashed
1 (4 oz.) can chopped green chiles, undrained
1/2 c. (2 oz.) shredded reduced-fat
Monterey Jack cheese
1/2 c. 92 oz.) shredded 40% less-fat Cheddar cheese
1/2 c. commercial picante sauce
1/4 c. chopped green onions
1 tbsp. sliced ripe olives
1/2 c. low-fat sour cream

Cook turkey, pork and onion in a large nonstick skillet over medium heat until browned, stirring to crumble meat. Drain and pat dry with paper towels. Set aside. Spread pinto beans in an 11 x 7 x 2 inch baking dish; layer reserved meat mixture, chopped green chiles, cheeses and picante sauce over beans. Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts and mixture is thoroughly heated. Sprinkle chopped green onions and sliced olives evenly over picante sauce; top with sour cream. Serve with unsalted tortilla chips or melba rounds. Yield 24 appetizer servings


TACO SOUP 
Brown 2 pounds of ground beef with 1 large diced onion. Add 2 packages taco seasoning and 1 package of dry ranch style dressing mix. 
Add: 
3 cans stewed tomatoes
2 cans pinto beans
1 can kidney beans
1 can golden hominy
1 can whole kernel corn
2 cans Ro Tel tomatoes

Have large pan to cook in. Serves 8 to 10 big eaters. 


FRIJOLES 
3 c. pinto beans
4 quarts water
1 clove garlic
1 c. salt pork diced

Wash beans well. Cover with water and soak overnight, drain. Put beans, water, garlic and salt pork (no salt) in a large kettle. Cover tightly, bring to a boil. Simmer 1 1/2 hours until beans are tender, not mushy. Add boiling water during cooking. When beans are done, salt to taste. Cook until water is absorbed. 


CHILI 
3 lbs. ground beef
2 lg. onions, chopped
1 lg. green pepper, chopped
1 lg. can stewed tomatoes
1 sm. can tomato paste
1 sm. can green chili peppers
1 lb. cooked dry kidney or pinto beans or 4 cans of either bean
Chili powder
Salt & pepper
Grated Cheddar cheese

Brown ground beef and drain off liquid. Add chopped onion and bell pepper. Steam until onion and green peppers have wilted. Add seasoning packets, green chili peppers, tomatoes, and all other seasonings. Cook approximately 1 hour. Top with grated Cheddar cheese. Serve with crackers. Serves 12 people. 


TACO SALAD 
1 pound hamburger meat
1/2 bell pepper
1/2 onion
1 can jalapeno pinto beans, drained
2 cans pork-n-beans, drained
5 boiled eggs, diced
2 tomatoes, diced
1 bag of taco mixed cheeses
1 bag of fritos (NOT dip size)
1 lg. bottle of Catalina salad dressing

Brown hamburger meat, bell pepper, and onion in a large skillet. Salt and pepper to taste. Drain off excess grease. Add pinto beans and pork-n-beans to hamburger meat. Set off of heat and let cool for a few minutes. If you are taking this somewhere else, I put everything else in separate containers and mix when we're ready to eat. Put hamburger meat-bean mixture in a large bowl, add diced eggs, diced tomatoes and cheese. Right before you're ready to serve, add Fritos and Catalina salad dressing. Stir all of this together. 


EIGHT BEAN SOUP 
1 lb. (about 2-1/2 c.) mixtures of beans (great northern, navy, kidney, pinto, green split pea, black, garbanzo, lentils, black-eyed peas, etc.)
Ham bone or pork bones
1 bay leaf
1 lg. onion, chopped
1 can (16 oz.) tomatoes, cut up
1 tsp. chili powder
Salt & pepper to taste

Rinse beans. Place in large kettle, cover with about 2 quarts water, bring to a boil. Remove from heat, cover and let stand for 1 to 2 hours. Drain off water. Add 2 quarts fresh water (or broth-bouillon), ham or pork bones and bay leaf. Bring to a boil and simmer for 2 to 3 hours. Remove and discard bay leaf. Add onion, tomatoes, chili powder, salt and pepper. Simmer 10 minutes more (or longer). Serves 8. 


MINESTRONE SOUP 
1 pkg. pinto beans
2 lg. onions
1 bunch parsley
4 garlic cloves
3 lg. cans stewed tomatoes
Fresh vegetables: Swiss chard, red cabbage, 1 lg. tomato, carrots,
celery, zucchini, string beans, etc. 

Soak beans in large pot of water overnight. Chop onions, garlic, parsley, and brown in olive oil in large pot. Squeeze tomatoes (stewed) in onion mixture. Add beans. Puree 1/2 quantity and add cut up vegetables. Add salt and pepper to taste. Cover and simmer for 2 hours. Add water if too thick. 


TOSTADA SOUP 
1/2 lb. ground beef
1 c. chopped onion
1 (16 oz.) can whole tomatoes
1 (15 oz.) can pinto beans, drained
1 (8 oz.) can tomato sauce
1 c. water
2/3 to 1 c. Pace picante sauce
1/4 tsp. ground cumin
Tortilla or corn chips, coarsely
crushed
Shredded cheddar cheese
Shredded lettuce
Dairy sour cream

Brown meat with onion in 3-quart saucepan; drain well. Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water, Picante sauce and cumin. Bring to boil. Reduce heat; cover and simmer 10 minutes. Top with tortilla chips, cheese, lettuce, sour cream and additional Picante sauce as desired. Makes 4-6 servings, about 6 cups soup. 


NAVY BEAN STEW 
1 c. navy beans, cooked
1/2 c. onion
Bay leaf
Dash pepper1 c. carrots
1/4 c. celery2 tsp. flour with 1 tbsp. water

Boil together 5 minutes. Simmer 20 minutes. Add slowly to bean mixture. 6 servings, 1 cup each.


SAVORY BAKED BEANS 
1 c. dry navy, marrow or other beans
3 c. water
1 bay leaf
1 clove garlic, minced or pressed
1 med. onion, chopped
1 tbsp. chopped parsley
1/2 c. finely diced celery
1 tbsp. oil
2 sm. sweet pickles, chopped
1 can (8 1/4 oz.) stewed tomatoes, mashed
1/2 tsp. dried basil leaves, crumbled
1/2 tsp. salt
1/8 tsp. black pepper
2 tbsp. grated Parmesan cheese

Preparation time: 15 minutes. Cooking time: 45 minutes. Baking time: 2 hours at 250 degrees. Serves: 4.

Wash and pick over beans. Put in large saucepan with the water. Bring to a boil. Boil for 2 minutes. Cover. Let stand for 1 hour.

Add bay leaf, garlic, onion and parsley to beans. Bring to boil again. Cover loosely. Simmer for 45 minutes or until beans are just tender (time will vary with kind of bean used). Drain, if necessary. Put beans in 1 1/2 quart casserole.

Meanwhile, saute celery in the oil for about 5 minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10 minutes, stirring occasionally.

Stir mixture into beans. Cover. Bake at 250 degrees for 2 hours. Uncover. Sprinkle with the cheese. Return to oven. Bake 5 minutes longer. Good served with: Cole slaw and corn muffins. Recipe may be halved or doubled.


NEW ENGLAND BAKED BEANS 
1-/2 lb. dry navy beans (or pinto) (3 1/2 c.)
1 lb. smoked ham or 1/2 lb. cubed salt pork
1/2 c. chopped onions
1/2 c. packed brown sugar
1/2 c. maple syrup
1 tsp. dry mustard
1 c. bean juice

Soak beans overnight in 7 cups water. Boil in same water for 1/2 hour. Save water. Put beans in crock pot. Add all remaining ingredients along with water. Mix well. Cover and cook on low 10-12 hours. (High 4-5 hours), stirring occasionally. Add extra water while cooking.


OLD FASHIONED BAKED BEANS 
1 lb. navy beans
Water
Salt pork
3/4 c. firmly packed brown sugar
1 3/4 c. catsup
2 tbsp. dry mustard
2 tbsp. salt

Soak navy beans overnight, covered in water. Drain, cover with 1 quart water, cover and bring rapidly to boiling point. Reduce heat and simmer for 1 hour. Skim off foam. Drain again. Place bans in greased bean pot or casserole. Add slices of salt pork, brown sugar and beans in layers: put 1/3 of beans, 1/3 cup of brown sugar and 1/3 of the salt pork. Repeat layers, ending with salt pork. Pour over this a mixture of catsup, mustard and salt. Cover casserole and bake at 275 degrees for 5 to 6 hours.


BOSTON BAKED BEANS 
1 lb. navy beans
1/2 sm. onion
1/8 lb. salt pork, diced
6 tbsp. brown sugar or molasses
1/4 c. catsup
1/2 tsp. dry mustard
1 tsp. salt
1-1/2 tsp. Worcestershire sauce
2 c. boiling water
1/8 lb. salt pork, cut in strips

Cover beans and soak overnight. Drain; cover with fresh water and simmer slowly. When skins burst when blow upon, the beans are sufficiently parboiled.


BEAN SOUP 
2 cans Trappey's jalapeno beans
2 cans white navy beans
2 cans Campbell's bean & bacon soup
2 c. diced ham
1/2 bell pepper, chopped
1 lg. onion, chopped
1 c. water (if cooking in crock pot), or 3 c. water if cooking in boiler

Combine all ingredients. If cooking in crock pot, cook at least 3 hours on high or all day on low. If cooking in boiler, cook until thick and done.


POLISH BEAN SOUP 
1 lb. dry Navy beans
2 qt. Water
1 lb. Polska Kielbasa or any sausage you like, halved and sliced in sm. pieces
1 (16 oz.) can sauerkraut
1 lg. onion, chopped
2-3 stalks celery, chopped
2 lg. carrots, chopped
Salt and pepper to taste

Soak beans overnight or use quick method. Simmer beans 2 hours, then add all remaining ingredients and continue to simmer another 1 1/2 to 2 hours. Serve with cornbread.


HEARTY BEAN SOUP 
1 lb. navy beans
2 quarts Water
1 meaty ham shank
1 c. chopped onion
1 c. chopped celery
1/4 tsp. pepper
1 tsp. nutmeg
1 tsp. oregano leaves
1 tsp. basil leaves
1 tsp. salt

Soak beans overnight. Combine beans, water and ham shank in large soup pot. Simmer, covered, for 1 1/2 hours. Remove 1 cup of beans; mash with fork and return beans to pot. Remove ham shank; trim meat from bone (bite size pieces) and return meat to pot. Add remaining ingredients. Simmer an additional 30 to 45 minutes until beans are tender and soup has thickened. Serve with baking powder biscuits.


NAVY BEAN CASSEROLE 
6 cans navy beans
1/2 lb. ground sausage (for a spicier dish try hot sausage)
1/2 lb. cubed ham
1 tsp. garlic powder
1/2 tsp. basil flakes
1/2 tsp. oregano flakes
Black pepper to taste
1 sm. onion, chopped

Brown sausage, ham and onion - drain. Combine all ingredients in casserole dish. Bake at 350 degrees for 1 hour. Great served with corn bread.


SMOKEY HAM AND BEAN BAKE 
1 (16 oz.) can of each - kidney beans (or pinto), large lima beans (or butter), navy beans, great northern
1 lb. pre-cooked ham, cubed
1 green pepper
1/2 c. chopped onion
1-1/2 c. catsup
1/2 c. bean liquid or water
1/4 c. brown sugar
1 tsp. Worcestershire
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. liquid smoke
1/8 tsp. hot pepper sauce

Drain beans reserving 1/2 cup liquid. Combine all ingredients in 4 quart casserole including reserved bean liquid. Stir well. Cook, covered on full power for 20-25 minutes or until boiling. Stir. Continue cooking covered. Cook on 40% for 60 minutes or until flavors are blended. Stir twice during cooking time.


OKLAHOMA BAKED BEANS 
3 lg. cans Boston baked beans, (small navy peas)
2 tbsp. Worcestershire sauce
2 tbsp. bacon fat
1 clove garlic, chopped
1/2 onion, chopped
1/2 lb. bacon, cooked and crumbled
1/2 lb. sausage, cooked and chopped
1 c. cheddar cheese, shredded
1 can chili sauce
1 tsp. chili powder

Mix together and bake at 350 degrees about 1 hour.


CROCK POT BEANS 
4 c. dry navy beans
8 c. water
2 tsp. dry mustard
1 c. brown sugar
4 tbsp. molasses
1/2 lb. bacon (cut up, raw)
2 1/2 tsp. salt
1/4 c. ketchup
1 sm. onion
1/2 tsp. pepper

Mix all together in crock pot and bake all night on low. In the morning put on high. Ready by noon.


CROCK POT BAKED BEANS #2 
2 lb. dry navy beans
1 sm. onion, chopped
1 c. ketchup
1 c. brown sugar
1 c. water
2 tsp. mustard
2 tbsp. molasses
1 tbsp. salt
8-10 slices bacon, fried crisp

Put beans in three times the volume of unsalted water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2 hours. Mix other ingredients in bowl. Drain beans well and mix all ingredients and beans together. Put in crock pot and let cook on low for 12 hours. Stir occasionally.


COWBOY BEANS 
2 lbs. lean ground beef
2 c. barbecue sauce
1 med. Spanish onion, diced
1/2 tsp. garlic salt
1/2 tsp. whole celery seed
2 tsp. prepared mustard
1/4 c. dark molasses
1 (16 oz.) can pork and beans
*1 (15 1/4 oz.) can dark red kidney beans
*1 (15 oz.) can pinto or navy beans
*1 (8 oz.) jar mushrooms

*Drained.

In large Dutch oven, brown ground beef. Drain off fat. Add remaining ingredients and stir well. Bring to boil, then reduce heat and simmer for 1 hour. (Also works well cooked in a crock pot.)


CLASSIC BOSTON BAKED BEANS 
2 c. Great Northern beans or navy soaked in 1 c. water for 10 hours
1 chopped white onion
1 tsp. lemon juice
1 tbsp. dark honey
2/3 c. black molasses
1 tsp. vanilla
1/2 tsp. maple syrup
1-1/2 tsp. catsup
1/8 tsp. dry mustard
1 chopped garlic clove
Ham to desire or ham hocks

Parboil ham until tender. While cooking ham, simmer soaked beans for 1 1/2 hours until tender but not broken. Skim off any foam on the beans prior to cooking. Put beans and 1/2 the juice into the large pan with ham and juice. Add diced garlic and onion. Mix in separate bowl honey, molasses, vanilla, maple syrup, catsup, and dry mustard, adding 1 1/2 cups boiling water. Stir well and pour over beans cover and bake at 275 degrees for 7 hours, adding water as needed. Stir with wooden ladle every few hours. Uncover during the last 45 minutes to brown beans and ham a little. They burn easy be careful. Serve warm with pumpernickel bread. To get rid of gas effect which beans produce, just soak them for at least 24 hours prior to cooking, adding 1/2 teaspoon ginger root for every 2 cups of beans.


VERMONT STYLE BAKED BEANS 
2 lb. dried navy or pea beans, washed & softened
11 c. cold water
1/2 lb. salt pork, scored deeply criss-cross fashion
2 lg. yellow onions, peeled & scored deeply criss-cross fashion
4 tsp. dry mustard
3 1/2 tsp. salt
1/4 tsp. pepper
1-1/2 c. pure maple syrup
1/4 c. dark molasses

Soak beans overnight in the water in a large heavy kettle. Next day set kettle of beans and their soaking water over moderate heat, bring to a boil, reduce heat so that beans bubble gently, then simmer, covered, for 40 minutes. Drain the beans,reserving the cooking water.

Place beans in a very large bean pot (3 1/2-4 quart capacity). Push chunk of salt pork and onions well down into beans. Blend together mustard, salt, pepper, maple syrup and molasses. Pour over the beans and stir to mix. Now pour in enough reserved cooking water so that it is visible in the beans, but does not cover them, about 3 cups. Reserve remaining cooking water to add later unless beans begin

to boil dry. Cover pot of beans and bake in a very slow oven (275 degrees) for 3 hours, stirring every hour or so. Uncover beans and bake 1-1 1/2 hours longer, stirring now and then, until they are touched with brown. If beans seam dry at any point, stir in just enough reserved cooking water to moisten them.


BRISKET AND BEANS 
1 qt. navy beans
1 lg. onion, sliced
2 tsp. salt
2 tbsp. molasses
2 lb. brisket
2 tsp. dry mustard
3/4 c. brown sugar

Soak beans overnight in cold water. Drain beans and cover with fresh water. Heat to boiling. Drain beans. Place meat, bean and onions in pot. Mix rest of ingredients with 1 cup boiling water. Pour over meat. Bake, covered, at 250 degrees for 6 hours. Uncover and bake 1 hour longer. Serves 8.


7 BEAN SALAD 
2 cans green beans
1 can wax beans
1 can red kidney beans
1 pinto beans or navy beans
1 black eyed peas
1 garbanzo beans
1 can baby lima beans1 med. diced onion
1/2 med. green pepper, diced
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 1/4 tsp. salt
1/2 tsp. pepper

Drain the following cans of beans: Combine beans. To beans add a mixture of: Let beans marinate for several hours before serving. 7 Bean Salad will keep for weeks in the refrigerator.


NAVY BEAN SALAD 
1 can (med. size) navy beans, drained
2 tbsp. wine vinegar
2 c. celery
1 c. green onions
3 whole pimentos
Cayenne or Tabasco
1 tsp. dried dill
Mayonnaise

Mix and chill several hours.


WHITE BEAN COUNTRY STYLE
2 c. dried white navy beans (Great Northern type)
4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, pressed
2 bay leaves
2 c. onions, finely chopped
1 green pepper, finely chopped
1 (1 lb.) can tomatoes, undrained
1 tsp. diced dried oregano
1/4 c. chopped parsley (or 1 tbsp. dried parsley)

Cover beans with cold water; refrigerate covered overnight. Drain beans and cook in kettle with 5 cups water, salt, pepper, garlic and bay leaves for 1 1/2 hour. Stir several times. Drain. Put in crock pot. Add onions, peppers, tomatoes, oregano and parsley to beans. Cook on low for 5 to 6 hours or until beans are done. This makes a nice side dish. Can be made more of a main dish by adding 1 pound browned hamburger.


CREAMY BEAN SOUP
1 lb. dried navy beans
1/2 lb. bacon, crisp fried, crumbled
2 ham hocks
1 onion, minced
2 cloves of garlic, minced
1 stalk celery, minced
2 tbsp. dried parsley
Salt and pepper, to taste
1 c. half and half

Soak beans overnight in water to cover. Drain. Combine all ingredients with 5 cups water in crock pot. Cook on low for 8 to 10 hours.


VEGETABLE SOUP
Beef bones (2 pounds)
1-2 pounds stew beef
1 c. carrot pieces
3 stalks celery, chopped
Celery leaves,
1 c. green peas
1 c. corn
1 c. cooked dried beans, kidney or navy beans
1 c. lima beans
1 sm. head green cabbage, coarsely shredded
3 good sized onions, coarsely chopped
1 sm. rutabaga or several sm. white turnips, cubed
1 c. string bean pieces
1 qt. canned tomatoes, including the juice
Salt and pepper to taste

Brown bones and stew beef using only enough fat to keep from sticking. Put in stock pot and cover with water. Boil to make a stock, skimming as necessary. Remove the bones and add remaining ingredients. If more liquid is needed, add additional tomato juice. Cook until vegetables are desired doneness.


BEAN SOUP
7 c. water
1 lb. dried navy beans
2 c. cubed cooked smoked ham
1 sm. onion, chopped
1/2 tsp. salt
1 bay leaf
1 ham bone

Heat water and beans to boiling in Dutch oven, boil 2 minutes. Remove from heat, cover and let stand 1 hour. Stir in cubed ham, onion, salt, pepper and bay leaf; add ham bone. Heat to boil, reduce heat. Cover and simmer, skimming foam occasionally, until beans are tender, about 1 1/4 hours. Add water turning cooking necessary. Remove bay leaf and ham bone. Trim excess ham from bone. Add the excess to the soup. Serves 4.


MINESTRONE SOUP
3/4 c. dried navy beans
8 c. water
1 tsp. salt
4 whole peppercorns
1 c. chopped celery with some leaves
1 c. chopped onion
1 garlic clove, minced
1/3 c. olive oil
1/4 c. parsley
2-1/2 c. tomatoes, undrained
2 c. shredded cabbage
1 zucchini, sliced thin
1 c. cooked thin elbow macaroni
Grated Parmesan cheese

Soak beans in 8 cups water overnight. Next day bring beans and water to a boil. Reduce heat; add salt and peppercorns, cover and simmer 1 hour. Sauté celery, onion, garlic in oil until tender. Add to beans with mashed tomatoes, their juice and parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add cabbage, zucchini and macaroni. Simmer until done adding more water if necessary. Serve with generous sprinkling of cheese. Serves 8.


PRESSURE COOKER BAKED BEANS
1 lb. navy beans
1/3 lb. bacon, cut in pieces
3 tbsp. brown sugar
3 tbsp. catsup
3 tbsp. molasses
1/2 c. chopped onions
1 1/2 tsp. salt
1/2 tsp. mustard
2 c. water

Wash beans. Soak overnight in water to cover. Rinse and drain. Sauté bacon in 4 quart pressure cooker. Add remaining ingredients. Close cover securely. Cook beans at 150 pounds pressure for 50 minutes. Let pressure drop of own accord. Makes about 6 servings.


ALL DAY BAKED BEANS
1 lb. dry white Navy beans
1-1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
Dash of cayenne
1/2 c. chopped onion
1/2 c. molasses
1/4 c. brown sugar
3 tbsp. cider vinegar
1/4 lb. salt pork, cubed (optional)

Add beans to 1-quart boiling water; boil 2 minutes. Remove from heat and let soak 1 hour. Return to heat and cook until beans are tender, about 1 hour. Turn into 2-quart casserole with tight-fitting lid. Add remaining ingredients and enough water to cover beans. Bake, covered, at 300 degrees for 6 hours, stirring occasionally. Add boiling water as needed during baking, 1-1/2 to 2 cups.


BARBECUED BAKED BEANS
1-1/2 lbs. navy beans
1-1/2 c. dark brown sugar
1 c. molasses
4 c. tomato juice
1/4 tsp. allspice
1-1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 tsp. paprika
2 tbsp. butter
1 onion, minced
4 oz. bacon, diced

Soak beans overnight in water, covering beans. Drain and cover with fresh water. Bring to boil and simmer until tender. Drain beans and rinse under cold water. Place in mixing bowl. Combine sugar, molasses, tomato juice, seasonings. Pour over beans and blend. Heat butter, sauté onion until tender in skillet. Stir in beans with bacon. Pour into large casserole. Cover and bake 30 hours at 300 degrees. Uncover and bake 30 minutes. Add water if too dry.