Beanpot (recipe)
Ingredients for 1 servings
2 poundDried navy beans
3 quartWater (1 qt for rinse, 2 qt for soaking overnight)
1 Large Bay leaf
1 1/2 teaspoonginger ground
1 1/2 tablespoonmustard dry
4 Cloves garlic crushed
1 Large onion, diced
1/3 cupsugar
1/2 cupMolasses (unsulphured)
2 poundGood quality Italian sausage links.
1 can(28 oz) Italian style peeled tomatoes with basil
6 ouncetomato paste canned
3 Green peppers, cut into bite sized chunks (or 1 yellow, 1 red, and 1 green for color variety)
1 cupwine dry
From: Wingnut #48 @1910302*1
 K

recipe preparation

Pick through beans and rinse to clean. Cover with water and soak overnight. Next day, drain beans and cover with water, about 2 inches over the top of the beans. Bring to a boil and cook for about 20 minutes until you can take the beans and blow on them and their skins split. Put sausages in the bottom of a large dutch oven or bean pot with spices, wine, onion and garlic. Add boiling water to cover. Bake at 300 degrees uncovered until beans are almost tender(about 4 to 5 hours) making sure beans are covered with liquid. Remove any excess liquid and reserve liquid, add tomatoes, tomato paste and peppers. Bake for about 1 hour more uncovered. Garnish with fresh basil leaves.

Kountry Cook (Vicki Phillips)
 
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