Ingredients
1 lb dried navy beans
4 ounces cooked bacon
4 ounces ham
1 cup chopped onion
34 cup molasses
14 cup brown sugar
1 teaspoon salt
1 teaspoon roasted garlic
12 cup ketchup
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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1 combine beans with 8 Cups of water in a large soup pan and bring to a boil. Let simmer for 2 minutes. Remove the beans from heat and let them sit for about an hour. Another thing is rinse the beans before you begin because like a lot of things they need to be cleaned before you use them. TIP from great grandma. Put a half teaspoon of ginger in with your beans while they sit. Great grandma used this trick to reduce flatulence. 2 rinse and drain your beans afterwords putting them back into the pan and adding 8 cups of water back inches Bring them back to a boil reduce heat and simmer for an hour or so till the beans are tender. This is the step people tend to mess up. Ever had pasty beans? Not watching your beans or over cooking them is how this is accomplished. You want the beans tender nothing more. Between Horse feed and Mexican restaurant as I like to say. Drain beans. 3 combine everything in your baking dish and bake covered at 325 for about two hours stirring every once in a while.