Yields8 Servings

 1 lb Yellow-eyed beans, dried
 1 Onion Chopped
 ¾ cup Molasses
 ¾ cup Brown Sugar
 1 tbsp Dry Mustard
 ¼ lb Margarine
 2 tsp Salt

1

Begin with the beans, by adding them to a pot and enough water to cover them by 3 inches.

2

Discard the water the beans were soaking in overnight.

3

Refill the pot with water until it covers the beans by 3 inches and bring to a boil then reduce to a simmer for about 10-15 minutes or until the skin from the beans can be blown off.

4

In the meantime, chop onions and mix them with the remaining ingredients along with a cup of bean juice.

5

Transfer the beans to a dish that can go in the oven and incorporate the mixture above.

6

Place in the oven at 275 F for at least 5 hours, making sure to add water if necessary.

*You may substitute beans for jacob’s cattle, soldier, pea beans, navy or marifax.

 

Ingredients

 1 lb Yellow-eyed beans, dried
 1 Onion Chopped
 ¾ cup Molasses
 ¾ cup Brown Sugar
 1 tbsp Dry Mustard
 ¼ lb Margarine
 2 tsp Salt

Directions

1

Begin with the beans, by adding them to a pot and enough water to cover them by 3 inches.

2

Discard the water the beans were soaking in overnight.

3

Refill the pot with water until it covers the beans by 3 inches and bring to a boil then reduce to a simmer for about 10-15 minutes or until the skin from the beans can be blown off.

4

In the meantime, chop onions and mix them with the remaining ingredients along with a cup of bean juice.

5

Transfer the beans to a dish that can go in the oven and incorporate the mixture above.

6

Place in the oven at 275 F for at least 5 hours, making sure to add water if necessary.

*You may substitute beans for jacob’s cattle, soldier, pea beans, navy or marifax.

Debe’s Yellow Eyed New England Baked Beans