Baked Beans from Georgia Varozza
Ingredients
- 2 cups dried navy small white beans
- ½ lb. bacon diced
- ½ cup catsup
- 1 medium onion chopped
- 1½ T. salt
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 pint tomato juice
Instructions
- Place beans in a large stockpot and add enough water to cover.
- Boil for 5 minutes, cover the pot, and let sit for 1 hour.
- Drain the beans and cover them again with fresh water.
- Place them back on the stove and simmer until they are cooked, about 2 hours, adding boiling water as needed to keep them covered.
- When the beans are tender, drain most of the water off and then add the remainder of the ingredients; stir to mix thoroughly.
- Spread mixture in a large bean pot or ovenproof casserole and bake at 350°, uncovered, for about 2 hours, adding a bit of boiling water if needed so they don’t dry out and scorch on the bottom.
Notes & Wine Advice
Baked beans are…well…baked. But I confess that we sometimes eat this without baking because we like our beans runny. So suit yourself: bake them for the allotted time, bake them for half the time, or don’t bake them at all. They’ll be good no matter what you decide.