Country Style Baked Beans
|Water||6 Cup (96 tbs)|
|Dried navy beans||1 Pound, washed and sorted|
|Garlic||1 Clove (5 gm), chopped|
|Onions||2 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Ripe tomatoes||3 Medium, peeled and chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Bring water to boiling in a saucepot, add beans, and boil 2 minutes.
Cover; remove from heat and let stand 1 hour.
Add salt, pepper, garlic, and bay leaf.
Cook, covered, over low heat until beans are tender but not mushy, about 2 hours.
Drain; reserve liquid.
Meanwhile, fry bacon until crisp; reserve 1/4 cup bacon fat.
Drain bacon and crumble.
Return reserved bacon fat to skillet, add onion and cook, stirring occasionally, until light golden.
Stir in green pepper and tomatoes; cook 5 minutes.
Blend in parsley and oregano Combine with beans; add bacon pieces and toss mixture lightly with a fork to blend thoroughly.
Turn mixture into a bean pot or casserole and add bean liquid to cover.
Bake, uncovered, at 350F 1 to 1 1/2 hours, adding liquid if necessary.