Curried Baked Beans
|Dry white beans||1 Pound (455 Gram)|
|Water||1 1⁄2 Liter (6 Cups)|
|Apples||2 Medium, cored and pared|
|Golden raisins||120 Milliliter (1/2 Cup)|
|Onion||1 Small, minced|
|Sweet pickle relish||80 Milliliter (1/3 Cup)|
|Buckwheat honey||160 Milliliter (2/3 Cup)|
|Prepared mustard||15 Milliliter (1 Tablespoon)|
|Curry powder||1 Teaspoon|
Combine beans, water and salt in large saucepan.
Let stand overnight.
Bring to a boil over high heat.
Reduce to low and simmer 2 hours, adding water if needed.
Drain beans, reserving liquid.
Combine beans with remaining ingredients.
Pour into 2 1/2-quart casserole.
Add enough bean liquid to barely cover.
Bake, covered, at 300°F (150°C) for 1 hour.
Remove cover; bake about 30 minutes, adding more liquid, if needed.