The Cookbook


Monday, September 20, 2010


Baked Beans

½ C. molasses

½ C. ketchup

¼ C. Dijon mustard

3 cans (15.5 oz. each) navy beans, drained and rinsed (or dried beans that have been cooked)

Salt and pepper

1 onion, chopped

4 slices bacon, cut into pieces (optional but good)

  • In a pan cook bacon and onion together until onion is tender and bacon is cooked.
  • Combine molasses, ketchup and mustard. Add beans and the onion bacon mixture and then season with salt and pepper. Mix well.
  • Cover dish and bake 30 minutes. Uncover and cook 20-30 minutes more.

Lynn’s Kitchen Adventures, September 2010

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