Klondike Baked Beans

Serving Size : 8
Ingredients

for prepare Klondike Baked Beans

:

Amount	Measure	Ingredient - Preparation Method
2	pounds	navy beans
chicken stock klondike baked beans
1	pound	lean unsliced bacon - cubed
1/2	pound	thinly sliced bacon
2		bay leaves - crushed
6	stalks	celery - chopped
1	bunch	parsley
2	cloves	garlic - crushed
1	tablespoon	oregano
1	tablespoon	chili powder
6		cloves
3	teaspoons	salt
6	large	tomatoes - chopped
1	can	tomato paste
3	large	onions - chopped
3	large	onions - diced
2	cups	molasses
1	cup	sherry

Soak the navy beans overnight in cold water. Drain beans add chicken stock (enough to cover beans by 2 inches), simmer with the bay leaves, parsley, celery, garlic, oregano, chili powder, cloves and salt. Simmer for approx 1 1/2 hours or until the skin breaks on a bean when you blow on it. Drain and reserve liquid Place the beans in a bean pot or earthenware casserole, add the cubed bacon. Take a few cups of the reserved bead liquid and bring to a simmer. Add the tomatoes, tomato paste, chopped onions, diced onions. Heat. When the mixture is hot add the molasses and reheat. Pour over the beans in the bean pot. Put the lid on and bake for 6 hours at 250 degrees. Check after 3 hours to see if there is enough liquid, if add some of the remaining bean liquid. After 5 hours again check liquid and cover the top of the beans with the sliced bacon. Cover and continue cooking for 45 minutes. Remove the lid and place under the broiler. Broil for l5 minutes to crisp the bacon. * Note: I will sometimes add a couple of smoked ham hocks to the recipe during the first step. When done I will remove the meat and add the meat back to the beans.

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