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This is a family heirloom although with adaptations.
Sort beans and soak overnight. Drain and rinse before using.
Preheat oven to 275.
Heat large pan over medium heat. Sauté onions, garlic and ginger until lightly browned. Add catsup, brown sugar, tomato soup, mustard and spices and simmer 2-3 minutes. Add beans and mix well. Transfer to a corning or glass covered casserole and bake uncovered in oven 3 hours. Check beans at 2 hours to see if they need more liquid. Add some reserved cooking water if too dry.
Nothing beats the slow cooking to infuse the beans with flavor.
This recipe was provided by Toby Colton from Milwaukee.