Horn & Hardart-Style Philly Baked Beans

1 pound Great Northern or navy beans, soaked in water in a large pot overnight
Nonstick cooking spray or vegetable oil
1 1/2 C. tomato juice
1 C. water
2/3 C. molasses
1/2 C. diced onion
4 T. ketchup
4 T. brown sugar
4 slices bacon, diced and fried until crisp
2 T. cider vinegar
1 T. dry mustard
1/2 t. cayenne pepper

Drain the beans, then cover with fresh water. Bring to a boil over medium heat. Reduce heat to a simmer and cook, uncovered, until beans are almost tender, 45 to 60 minutes.

Drain beans and transfer them to an oven-safe casserole dish or baking pot coated with cooking spray or brushed with oil.

Combine tomato juice, water, molasses, onion, ketchup, brown sugar, bacon, vinegar, dry mustard and cayenne; stir into beans.

Bake, uncovered, in a preheated 250F. oven until very tender, about 4 hours. (Start checking the beans occasionally after 2 hours, adding water as needed to prevent scorching.)

Makes 8 servings
 

    
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