Suspended Bus Route (Shelburne)

Download the Full PDF from Nourish AuthorNourishDifficultyBeginner Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)Prep Time15 minsCook Time10 hrsTotal Time10 hrs 15 mins  900 g Dry beans (Soldier or Navy) 2 Onions, diced 4 tsp Dry mustard ½ cup Molasses 2 tsp Salt 6 cups Water, boiling 4 tsp Vinegar (Cider or other) 1Place dry beans in a large bowl. Cover with a few inches of water. Allow beans to soak overnight (10-12 hours). 2After soaking, drain and rinse beans. Place in slow cooker. 3Wash and prepare vegetables: dice onion. 4In a mixing bowl, mix dry mustard, brown sugar, salt and molasses. Add 2 cups (500 mL) of boiling water, mix well until dissolved. Add mixture to slow cooker. Baked Beans Recipe Adapted from Webster’s Baked Beans.This resource is created in collaboration with the Tri-County Regional Centre for EducationIngredients 900 g Dry beans (Soldier or Navy) 2 Onions, diced 4 tsp Dry mustard ½ cup Molasses 2 tsp Salt 6 cups Water, boiling 4 tsp Vinegar (Cider or other)Directions1Place dry beans in a large bowl. Cover with a few inches of water. Allow beans to soak overnight (10-12 hours). 2After soaking, drain and rinse beans. Place in slow cooker. 3Wash and prepare vegetables: dice onion. 4In a mixing bowl, mix dry mustard, brown sugar, salt and molasses. Add 2 cups (500 mL) of boiling water, mix well until dissolved. Add mixture to slow cooker. Baked BeansIngredientsDirections

Baked Beans

Download the Full PDF from Nourish

AuthorNourishDifficultyBeginner
Yields12 Servings
Prep Time15 minsCook Time10 hrsTotal Time10 hrs 15 mins
 900 g Dry beans (Soldier or Navy)
 2 Onions, diced
 4 tsp Dry mustard
 ½ cup Molasses
 2 tsp Salt
 6 cups Water, boiling
 4 tsp Vinegar (Cider or other)
1

Place dry beans in a large bowl. Cover with a few inches of water. Allow beans to soak overnight (10-12 hours).

2

After soaking, drain and rinse beans. Place in slow cooker.

3

Wash and prepare vegetables: dice onion.

4

In a mixing bowl, mix dry mustard, brown sugar, salt and molasses. Add 2 cups (500 mL) of boiling water, mix well until dissolved. Add mixture to slow cooker.

Recipe Adapted from Webster's Baked Beans.
This resource is created in collaboration with the Tri-County Regional Centre for Education

Ingredients

 900 g Dry beans (Soldier or Navy)
 2 Onions, diced
 4 tsp Dry mustard
 ½ cup Molasses
 2 tsp Salt
 6 cups Water, boiling
 4 tsp Vinegar (Cider or other)

Directions

1

Place dry beans in a large bowl. Cover with a few inches of water. Allow beans to soak overnight (10-12 hours).

2

After soaking, drain and rinse beans. Place in slow cooker.

3

Wash and prepare vegetables: dice onion.

4

In a mixing bowl, mix dry mustard, brown sugar, salt and molasses. Add 2 cups (500 mL) of boiling water, mix well until dissolved. Add mixture to slow cooker.

Baked Beans