Baked Beans (freezes well) © llizard aka ejm 2001, 2002
based on a recipe from WINNERS - More Recipes From The Best Of Bridge

Ingredients Preparation
  1. The day before you are going to make the beans, sort (to remove stones) and wash navy beans well. Soak them in cold water overnight. The next day, remove any beans that are floating. Drain and rinse the beans. Put in a big pot and cover with fresh cold water. (DO NOT ADD SALT!!!) Bring to a boil. Immediately turn down to a low simmer.

  2. Cover and simmer gently for 1 hour. Check to see if beans are the consistancy (in terms of softness) you like. If not, simmer a little longer.

  3. In a small bowl, mix cider vinegar, mustard, brown sugar, molasses, worcestershire sauce, chili sauce and spices. (The salt will stop the beans from getting softer.)

  4. Place onion slices in the bottom of a large casserole. Pour spice mixture over top.

  5. Pour the beans and their liquid over the onion slices. Lay the bacon on top of the beans. Cover the casserole and bake at 250F for 4 hours.

  6. Carefully remove 1½ c of beans. Mash well and carefully stir them back into the beans. Cover and continue cooking for 2 more hours. Make sure that the beans are always covered with liquid.

  7. Garnish with finely chopped onion when serving.

We love to have these beans with broccoli and crusty bread and/or Molasses Fennel Bread and/or cider (or beer) cheese bread and barbecued ribs if we are being very extravagant.

According to The Brilliant Bean by Sally and Martin Stone, most dried beans double in volume and weight after being soaked and cooked. But they say that soybeans and chickpeas can triple and
As a general rule, 1 cup (8oz) of dried beans increases to 2 to 2+1/2 c (1 to 1+1/4 lb) of cooked beans. One cup of dried beans is usually enough to serve four as a side dish.
(1 lb = 453.6 gm)