Horn And Hardart Baked Beans Molly Oneil Recipes

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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

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

HORN AND HARDART BAKED BEANS (MOLLY O'NEIL)



HORN AND HARDART BAKED BEANS (MOLLY O'NEIL) image

Yield 7

Number Of Ingredients 11

1 pound great Northern or navy beans, soaked at least 8 hours
1 cup finely minced onion (1 medium onion)
4 slices bacon, diced
2 (1)tablespoons sugar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
1 cup water
1 teaspoon salt

Steps:

  • Drain the beans and place them in a large saucepan. Add fresh water to cover the beans by about 1 inch.. Bring to a boil, then adjust heat so the beans simmer gently, uncovered. Make sure they are always covered with water and cook them until they're very tender but not falling apart, about 1 hour. When you add the acidic ingredients - molasses, vinegar, and tomato juice - they will firm up again. Drain. Place the beans in a 3-quart bean pot or casserole. Add the remaining ingredients and stir well. Bake, covered, in a preheated 300 degree oven for about 6 hours, or until the beans are tender again and colored as brown as the sauce around them. Stir the beans at least once an hour while they cook. May have to raise heat to 400+ and uncover for last hour to carmelize.

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

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 AND HARDART'S BAKED BEANS



Horn and Hardart's Baked Beans image

90

Categories     Beans and Grains     Bacon

Time 1h

Yield 4

Number Of Ingredients 20

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 MACARONI AND CHEESE



Horn & Hardart's Baked Macaroni and Cheese image

Provided by Glenn Collins

Categories     appetizer, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 11

1/4 pound elbow macaroni
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
Dash white pepper
Dash red pepper
1 1/2 cups milk
2 tablespoons light cream
1 cup Cheddar cheese, shredded
1/2 cup canned tomatoes, diced
1/2 teaspoon sugar

Steps:

  • Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
  • Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
  • Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
  • Pour mixture into a buttered baking dish and bake until the surface browns.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 452 milligrams, Sugar 7 grams, TransFat 1 gram

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

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

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