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"Judy authored the recipe for me personally, and that i've altered it using peas. The colour is going to be lighter because you're beginning with white-colored beans, and also the texture is going to be somewhat firmer. You'll need to start each day early to soak the beans, however i ensure the finish result is definitely worth the additional time and energy."
- 1 pound/450 g dried great northern beans
- four to six slices bacon
- 1/2 cup/120 mL chopped onion
- 1 clove garlic clove, minced
- 2 cups/480 mL ketchup (I love Hunt's)
- 1/2 cup/120 mL molasses
- 1 cup/240 mL firmly packed brown sugar
- 1 tablespoon/15 mL Worcestershire sauce
- 1 tablespoon/15 mL yellow mustard (I love French's)
- 1 teaspoon/5 mL chili powder
- two tablespoonsOr30 mL Magic Dust
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Put the beans inside a large saucepan and canopy with salted water by two to three inches. Soak the beans overnight.
The following day, drain and rinse the beans. Return the beans towards the saucepan and canopy with freshwater by about 4 inches. Provide a boil, then lower heat and simmer for 1-to-1 1/2 hrs or before the beans are tender although not bursting open.
As the beans are cooking, mix the ketchup, molasses, brown sugar. Worcestershire sauce, mustard, chili powder, and Magic Dust together inside a large bowl.
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Preheat the oven to 350 levels F. (177 levels C.)
Prepare the bacon inside a large skillet over medium heat until crisp. Take away the bacon having a slotted spoon. Drain the bacon in writing towels, crumble it, and hang aside. Add some onion and garlic clove towards the bacon drippings and prepare over medium heat, stirring constantly, for just two minutes. The onion should be just a little crunchy.
Drain the beans, reserving 2 cups/480 mL from the bean water. Pour the beans and bean water in to the bowl using the sauce. Add some bacon and onion and stir to mix well. Pour right into a 13 x 9-inch baking dish and bake for one hour or until bubbly. Could keep, refrigerated, for approximately 7 days.