An old fashioned dinner, made special with Purple
Chef™ Apple Chutney.
8 cups of navy beans.
2 cups of chopped onion
12 cloves of garlic, sliced
2.5 cups of molasses
2 cups of dark rum
1.5 cups of ketchup
2 T. dry mustard
2 T. salt
1 tsp pepper
5 bay leaves
1.5 c. brown sugar
1 can of tomato paste
Purple Chef™ Apple
Soak overnight, changing the water several times. (Start
around 6 PM so
you don't have to stay up all night.)
In the morning, drain the beans and put in a large pot.
Cover with enough water, bring to a boil, cover, then simmer
for 1.5 hours. Keep checking for water and
add if necessary. Drain.
While the beans are simmering prepare the other ingredients.
Mix the drained beans with the remaining ingredients. Place
in a deep baking dish such as one for lasagna, cover
with boiling water, and seal with aluminum foil.
Bake at 300 degrees for 6-8 hours until rich and the water
is absorbed. Check during baking to be certain the bean mixture
out. You may need to add more
water, as each oven is different.
Serve with lots of Purple
Chef™ Apple Chutney and a fruited
green salad. A perfect Sunday night dinner.