Horn And Hardarts Baked Beans Recipes
HORN & HARDART'S BAKED BEANS
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
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
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
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
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