1. Rinse and sort beans. Place beans in a large pot, cover with 1 inch water, place over medium high heat, and bring to a boil. Reduce heat and simmer 2 minutes.
2. Remove beans from heat and soak for 2 hours.
3. After presoaking, add water if necessary to cover beans and bring to a boil over medium high heat. Reduce heat and simmer beans for 2 hours or until tender.
4. Preheat oven to 350 degrees.
5. Drain excess water from beans and place in ovenproof casserole.
6. Mix catsup, molasses, brown sugar, dry mustard, worchestershire, and tabasco thoroughly and reserve.
7. Cook bacon over medium high heat in heavy gauge skillet until crisp. Remove with slotted spoon to absorbent towelng to cool. Crumble bacon over navy beans.
8. Add onion to rendered bacon fat and cook until tender and slightly brown. Add molasses mixture to onion, stirring constantly until it reaches a boil.
9. Stir molasses and onions into navy beans coating thoroughly.
10. Adjust seasoning with salt and pepper.
11. Place uncovered casserole into preheated oven and bake 1 hour. If liquid evaporates too quickly, cover casserole or add more water. Beans are done when liquid is very thick but not brown on bottom.
Nutritional information, per serving: 413 calories; 15 grams protein; 14 grams fat; 61 grams carbohydrate; 500 milligrams sodium; 15 milligrams cholesterol. |
