Cranberry Baked Beans

Submitted by: Ann Bain
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3 cups dry navy beans
5 cups cranberry juice
1/2 lb lean salt pork or diced bacon
1 large onion
1/2 cup ketchup
1/4 cup molasses
5 tsp dark brown sugar
1 1/2 tsp ground mustard
1 1/2 tsp salt
1/8 tsp ground ginger
Wash and soak beans overnight or place beans in dutch oven; add water to cover by about 2 inches and bring to a boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and discard liquid. Add cranberry juice to beans, bring to a boil. Reduce heat, cover and simmer for 1 hour. Drain, reserving juice. Place beans in pot, add remaining ingredients and 1 1/2 cups of juice. Cover and bake at 350°F for 3 hours. Add reserved juice as needed.

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