Cranberry Baked Beans Recipe

Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain, reserving cranberry liquid. Place beans in a 2 1/2 qt. casserole or bean pot. Add remaining ingredients and 1 1/2 cups of cranberry liquid. Cover and bake at 350 deg. for 3 hours or until beans are tender and have reached desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

Yield: 10-12 servings