Tracee

Baked Beans

3 cups dried beans (may use white beans, lima beans or red beans
6 thick pork chopsor lamb chops
1 large onion, peeled


1 cup beer
1/2 cup onion, coarsely chopped
1/4 cup molasses
1/4 cup ketchup (lly home made)
2 Tbsp. each curry powder and dry mustard
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 kilo bacon, cut in thick slices

Place the beans in a large pot and pour over 12 cups of water. Let stand 15 - 20 minutes and then discard any beans that have floated to the top. Cover the pot and let stand overnight.

Bring the beans slowly to a boil and then simmer gently until the beans are tender (about 1/2 hour). Drain the beans, reserving 2 - 3 cups of the liquid.

Place the whole onion on the bottom of an ovenproof casserole dish and then add the pork or lamb chops. Add the remaining ingredients except the bacon, stirring well, and then place the bacon on the top of the casserole. Cover and bake in an oven at 130 degrees Celsius for 8 - 9 hours, adding a little of the reserved liquid if the casserole dish become dry. Uncover for the last hour of cooking. Serve hot. (Serves 6).

__________________
Trace

http://www.handycraft.i8.com