Horn and Hardart`s Baked Beans

1 lb Great Northern or Navy beans

-soaked overnight in cold -water 1 c Onion; chopped

4 sl Bacon; diced

2 tb Sugar

1 tb Dry mustard

1/2 ts Cayenne pepper

2/3 c Molasses

2 tb Cider vinegar

1 1/2 c Tomato juice

Salt Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250 degrees. Place the beans in a baking pot or casserole. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water. Bake the beans uncovered until very tender, about 4 hours. Check the beans occasionallu while baking and add more water if necessary, to prevent the mixture from drying. Season with salt to taste. Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat (9%) Source: The New York Cookbook by Molly O`Neill (Workman, 1992) Miami Herald 2/8/96 formatted by Lisa Crawford, 4/22/96 -----