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Country French Beans
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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 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
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |