Horn & Hardart's Baked Beans
Published December 16, 2012
Andrew Scrivani for The New York Times
- Total Time
- Overnight, plus 4 hours
- Rating
- Comments
- Read comments
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Ingredients
½ pound pea beans
½ cup chopped onion
2 strips raw bacon, diced
1 tablespoon sugar
1 ½ teaspoons salt
1 ½ tablespoons dry mustard
⅛ teaspoon red pepper
⅓ cup molasses
1 tablespoon cider vinegar
¼ cup tomato juice
1 cup water
Nutritional analysis per serving (4 servings)
61 grams carbs; 10 milligrams cholesterol; 363 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 9 grams fiber; 472 milligrams sodium; 16 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the beans overnight. Using the same water, boil, reduce heat and simmer until tender, about 30 minutes longer.
- Step 2
Preheat oven to 250 degrees. Add all other ingredients to beans. Pour into a baking pot or pan.
- Step 3
Bake uncovered about 4 hours or longer. If necessary, add boiling water to prevent from drying.
Private Notes
Comments
The salt came from the salsa.
Used Rancho Gordo King City Pink Beans. Cooked beans (from dry, no soak bc RG) on stovetop for about 3 hours with onion, carrot, celery, garlic, and no salt seasoning. Fished out the carrot and celery then used the bean broth instead of water and did not add extra onion. Added powdered red wine vinegar instead of salt. Used Oriental mustard powder instead of regular bc that's what we had. Added TJ dried New Mexico Chiles. Used brown sugar instead of white.
Delicious! But very salty. Don't know if it was the bacon I used because I used only a teaspoon of added salt. Didn't have tomatoes, so I substituted a medium salsa. I'll make this again but I think I'll add salt at the end to prevent over salting. Definitely a keeper.
What flavor! I overcooked my soldier beans to start so they're a bit mushy - don't do that. The sum of the parts is greater than the parts. I used brown sugar instead of white and added a little extra bacon. Will put some kielbasa in this for dinner.
Used Rancho Gordo King City Pink Beans. Cooked beans (from dry, no soak bc RG) on stovetop for about 3 hours with onion, carrot, celery, garlic, and no salt seasoning. Fished out the carrot and celery then used the bean broth instead of water and did not add extra onion. Added powdered red wine vinegar instead of salt. Used Oriental mustard powder instead of regular bc that's what we had. Added TJ dried New Mexico Chiles. Used brown sugar instead of white.
12 pm in oven