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Salads & sides

New England Baked Beans

New England Baked Beans recipe
photo by:kraft
15 min
31 hr 15 min
12 servings, 1/2 cup each.
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What You Need

lb.  dried navy beans (about 2-1/4 cups)
slices  OSCAR MAYER Bacon, cut into 1/2-inch pieces
large  onion, chopped
cup  packed brown sugar
cup  molasses
Tbsp.  GREY POUPON Dijon Mustard
cups  water
tsp.  salt
tsp.  pepper

Make It

PLACE beans in large bowl. Add enough water to completely cover beans. Let stand overnight.

HEAT oven to 325ºF. Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 6 min. or until crisp-tender. Remove from heat; stir in sugar, molasses and mustard.

DRAIN beans; place in 3-qt. casserole. Stir in onion mixture, water, salt and pepper; cover with lid.

BAKE 6 to 7 hours or until beans are tender. (Check beans after 5 hours. If they start to dry out, moisten with additional water.) Stir in bacon.

Kraft Kitchens Tips

If not possible to soak beans overnight, use the quick-soak method. Place beans in large saucepan. Add enough water to completely cover beans. Bring to boil on high heat; simmer on medium-low heat 1 min. Turn off heat; let stand 30 min. to 1 hour or until beans are tender.
Use Your Bean Pot
If you have a bean pot with a tight-fitting lid, you can use that to prepare this recipe instead of the casserole dish.
Since the flavor of blackstrap molasses is too sharp, do not use it to prepare this recipe.
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