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Boston Baked Beans

1 lb. great northern beans (2 1/2 cups), rinsed & picked over
1 chopped onion
14 oz can stewed tomatoes with juice
1/2 cup molasses
6 sun dried tomatoes (not oil packed), chopped
2 tsp. salt, or to taste
black pepper to taste

In a large bowl, cover beans with cold water; let soak overnight.
(Alternatively, in a large pot, ocver beans with water and bring
to a boil. Boil for 2 minutes. Remove from the heat and let stand
for 1 hour.)

Drain and rinse the beans; place in large pot with cover with fresh
water. Bring to a simmer and cook over low heat until almost
tender, about 45 minutes.

Meanwhile, preheat over to 300. Transfer beans and cooking liquid
to a 2 qt. casserole or bean pot. Add onions, stewed tomatoes,
molasses and sun dried tomatoes. Cover and bake for 2-3 hours, or
until the beans are very tender and the sauce has thickened. (add
more water as needed to keep the beans barely covered.) Season
with salt and pepper and serve.

Makes about 6 cups, serves 6


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