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Country French Beans

1 pound dried navy beans
2 quarts water
4 turkey bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
1/4 cup packed brown sugar
2 teaspoons ground mustard
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt

Sort beans and rinse with cold water. Place in an ovenproof Dutch
oven; add water to cover by 2 in. Bring to a boil; boil for 2

Printed from tasteofhome.com Sep 7, 2008

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Country French Beans cont.

minutes. Remove from the heat; cover and let stand for 1-4 hours or
until beans are softened. Drain and rinse beans, discarding
liquid. Return beans to the pan; add 2 qts. water. Bring to a boil.
Reduce heat; cover and simmer for 45-60 minutes or until beans are
almost tender. Drain and reserve liquid; set beans aside. Coat the
same Dutch oven with cooking spray. Add the bacon, onion and celery;
cook and stir until vegetables are tender. Stir in the beans, brown
sugar, mustard, thyme, garlic powder and 2 cups reserved liquid.
Cover and bake at 325° for 1 to 1-1/2 hours or until beans are
tender and reach desired consistency, stirring every 30 minutes. Add
more reserved liquid as needed. Stir in salt before serving.

Yield: 12 servings.