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Cranberry Baked Beans
T. Robertson
Ingredients
1 1/2 cups dry navy beans
2 cups cranberry juice
4 to 5 slices bacon, cooked and crumbed
1/4 cup ketchup
1/4 cup molasses
2 tablespoons brown sugar
1 teaspoon ground mustard
Salt and pepper, to taste
Directions
Combine dried beans and just enough boiling water to cover – let stand for about one hour. Drain the beans and discard the liquid. In a Dutch oven, combine the beans and cranberry juice; bring to a boil. Reduce heat and simmer for about 1 hour on low. Drain the beans and reserve the cranberry juice. Put the beans into a 2-quart casserole and add the remaining ingredients, plus about 1/3 cup of the cranberry cooking liquid. Cover and bake at 350 degrees F for about 30 minutes.
Suggestions
If you like your beans a little more juicy, you can add more of the reserved cranberry juice as it cooks.