Baked Beans

Active Time:  10 Minutes Total Time:  15 Hours Yield:  Serves 6 Dried beans saw early American settlers through many a long, cold winter. Nonperishable, protein-rich, and flavorful, baked beans have been a necessity and a favorite for generations. These beans are even better reheated the following day. Serve with hamburgers or grilled hot dogs. RECIPE INGREDIENTS 2 1/2 cups dried small white (navy) beans or great northern beans 1 yellow onion, coarsely chopped 1/4 cup dark molasses 2 tablespoons firmly packed light brown sugar 1 tablespoon dry mustard 1 tablespoon worcestershire sauce 1/2 cup apple cider 2 tablespoons bourbon whiskey 1/4 cup tomato sauce, homemade or purchased 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup water 1/2 lb cooked ham, preferably honey baked, cut into 1/4-inch cubes

DIRECTIONS Pick over the beans, discarding any stones, and rinse with water. Place in a bowl, add water to cover by 2 inches and let soak overnight. Drain. Bring a large saucepan three-fourths full of water to a boil. Add the drained beans and onion and return to a boil. Reduce the heat to medium-low, cover partially, and simmer until very tender, 1-1 1/2 hours. Drain well and set the beans aside. Preheat an oven to 350 degrees. In a saucepan over medium heat, combine the molasses, brown sugar, mustard, Worcestershire sauce, apple cider, whiskey, tomato sauce, salt, pepper and water. Bring to a simmer, stirring until the sugar dissolves. Continue cooking for 1-2 minutes to blend the flavors. In a 1 1/2-qt baking dish, combine the beans and the sauce and mix well. Add a little more water if the mixture looks dry. Stir in the ham. Cover and bake for 35 minutes. Uncover and raise the heat to 400 degrees. Continue baking until the liquid is almost gone, 45-60 minutes. Serve immediately, or let cool, cover and refrigerate overnight. To reheat, bring the chilled beans to room temperature, then place in a 375 degrees oven until heated through, about 25 minutes.