Boston Baked Beans

Ingredients

Original recipe makes 6 servings

1. 2 cups navy beans
2. 1/2 pound bacon
3. 1 onion, finely diced
4. 3 tablespoons molasses
5. 2 teaspoons salt
6. 1/4 teaspoon ground black pepper
7. 1/4 teaspoon dry mustard
8. 1/2 cup ketchup
9. 1 tablespoon Worcestershire sauce
10. 1/4 cup brown sugar

Directions

1. Relax legumes instantaneously in cold water. Cook the legumes in the same water until soft, approximately 1 to 2 times. Strain and source the fluid.

2. Preheat range to 325 levels F (165 levels C).

3. Arrange the legumes in a 2 qt. vegetable pot or cookie sheet bowl by putting a portion of the legumes in the bottom of bowl, and adding them with bread and red onion.

4. In a soup pot, merge molasses, salt, and spice up, dry mustard, cat-sup  Worcestershire marinade and brown sugar. Bring the combination to a steam and add over legumes. Pour in just enough of the arranged vegetable water to protect the legumes. Cover the bowl with a lid or metal aluminum foil.

5. Bake for 3 to 4 time in the preheated range, until legumes are soft. Remove the lid about midway through cooking, and add more fluid if necessary to prevent the legumes from getting too dry.