Horn Hardarts Baked Beans Recipes

HORN AND HARDART'S BAKED BEANS

Horn and Hardart's Baked Beans image

90

Time 1h

Yield 4

Number Of Ingredients 20

Ingredients

navy beans
onions
bacon
sugar
dry mustard
cayenne pepper
molasses
apple cider vinegar
tomato juice
salt
navy beans
onions
bacon
sugar
dry mustard
cayenne pepper
molasses
apple cider vinegar
tomato juice
salt

Steps:

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.

Nutrition Facts :

HORN & HARDART'S BAKED BEANS

Horn & Hardart's Baked Beans image

Once upon a time in Philadelphia, in 1902, Joe Horn and Frank Hardart opened the first Automat in America with hardware they bought in Germany. Their very first automat was the one in Philadelphia, but the one that set the trend was the H & H that opened on Times Square in New York City in 1912. By 1939 there were 40 automats in operation. They were sort of like a cross between a vending machine and a cafeteria. You found the dish you wanted behind its glass door, put in coins, opened the little glass door, and took out the dish. But this was FRESH food, not the stuff one gets from food vending machines these days. People from all walks of life mixed and mingled at the H & H. If you were alone in the City at Thanksgiving, you could always have a great Thanksgiving dinner at H & H for a low price. When they closed their doors, they published some of their old recipes. This is one of them.

Provided by Connie C.

Categories Beans

Time P1DT2h

Yield 1 casserole

Number Of Ingredients 10

Ingredients

1 lb great northern beans or 1 lb navy beans
1 cup onion, chopped
4 slices bacon, diced
2 tablespoons sugar
1 tablespoon dry mustard
1/2 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
salt

Steps:

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°F.
Place the beans in a baking pot or casserole dish.
Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, the tomato juice, and 1 cup of water.
Stir the beans occasionally while baking and add more water if necessary, to prevent the mixture from drying.
Season with salt to taste.

Nutrition Facts : Calories 1875.5, Fat 46.7, SaturatedFat 14.5, Cholesterol 61.6, Sodium 1834.9, Carbohydrate 323.1, Fiber 36.4, Sugar 170.7, Protein 54.4

HORN AND HARDART BAKED BEANS

Horn and Hardart Baked Beans image

These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac

Provided by drhousespcatcher

Categories Beans

Time P1DT40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried great northern beans or 1 lb dried navy beans, rinsed
1 large yellow onion, chopped (about 1 cup)
4 slices bacon, diced
2 tablespoons sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
salt

Steps:

We are talking dried beans here people.
Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
Drain.
Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
Drain, reserving 1 cup of the cooking liquid.
Preheat the oven to 250 degrees.
Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
Bake, uncovered, until very tender, approximately 4 hours.
Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
Season with salt and let cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 361.1, Fat 6.2, SaturatedFat 1.9, Cholesterol 7.7, Sodium 236.2, Carbohydrate 64, Fiber 12.1, Sugar 22.6, Protein 14.6

HORN & HARDART'S BAKED BEANS

Horn & Hardart's Baked Beans image

Provided by Glenn Collins

Categories lunch, main course, side dish

Time 12h

Yield Serves 4 or more

Number Of Ingredients 11

Ingredients

1/2 pound pea beans
1/2 cup chopped onion
2 strips raw bacon, diced
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 tablespoons dry mustard
1/8 teaspoon red pepper
1/3 cup molasses
1 tablespoon cider vinegar
1/4 cup tomato juice
1 cup water

Steps:

Soak the beans overnight. Using the same water, boil, reduce heat and simmer until tender, about 30 minutes longer.
Preheat oven to 250 degrees. Add all other ingredients to beans. Pour into a baking pot or pan.
Bake uncovered about 4 hours or longer. If necessary, add boiling water to prevent from drying.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 28 grams, TransFat 0 grams

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