Boston Baked Beans

Boston Baked Beans

1 pound dried navy beans (about 2 cups)
Vegetable cooking spray
2 cups chopped onion
1 cup chopped green bell pepper
4 cups water
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
5 bacon slices, cut crosswise into thin strips

Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot.

Add onion and bell pepper, and saute for 7 minutes or until tender.

 Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients.

Cover and bake at 325 degrees for 2-1/2 hours. Uncover and bake for an additional 1-1/2 hours or until the sauce thickens, stirring occasionally.
Yield: 10 servings (serving size: 3/4 cup).

Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain in a colander.
Gail