Molasses Baked Beans
|Dry navy beans||2 Pound|
|Water||5 Quart, divided|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Ketchup||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1 Cup (16 tbs), melted|
|Onions||2 Large, quartered|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Barbecue sauce/Liquid smoke||1 Tablespoon|
Place beans and 2-1/2 qts.water in a 6-qt.
Dutch oven; bring to a boil and boil for 2 minutes.
Remove from the heat; soak for 1 hour.
Drain and rinse beans; return to pan with remaining water.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Drain, reserving cooking liquid.
Return beans to pan; add remaining ingredients and mix well.
Cover and bake at 350° for 2 to 2-1/2 hours or until beans reach desired consistency, stirring occasionally.
Add some of the reserved cooking liquid if too thick.