Grandmother'S Best Baked Beans

• 1 lb. dried navy or pea beans, picked over, rinsed and drained
• water
• 1 1/2 c. beef broth
• 1/2 c. canned tomato sauce or puree
• 1/2 c. dark molasses
• 1 tsp. Worcestershire sauce
• 1 tsp. dried mustard
• 1/2 tsp. each: salt and pepper
• 1/2 tsp. celery salt
• 1 medium-size onion, sliced thin
• 4 oz. sliced bacon, cut into 1/2-inch pieces
• 1 medium-size Granny Smith or other tart apple, peeled and chopped coarse

1. Bring beans and 6 cups water to boil in a heavy 3 to 4-quart pot over high heat.
2. Boil 2 minutes; remove from heat.
3. Cover and let stand for 1 hour.
4. Drain.
5. Add 6 cups fresh water and bring to a boil over high heat.
6. Reduce heat to low; cover and simmer 1 hour or until beans are almost tender.
7. Drain.
8. Heat oven to 350u0b0. Mix broth, tomato sauce, molasses, Worcestershire sauce, mustard, salt, pepper and celery salt in a deep 3-quart casserole.
9. Gently stir in beans, onion, bacon and apple.
10. Cover and bake 2 hours or until beans are tender.
11. Uncover and bake 1 hour longer until sauce has thickened and top is browned.
12. Makes 7 cups.

dried navy, water, beef broth, tomato sauce, dark molasses, worcestershire sauce, dried mustard, salt, celery salt, onion, bacon, apple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467030 (may not work)