Baked Beans
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 403 |
| pro | 14 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 59 g |
| fibre | 10 g |
| chol | 16 mg |
| sodium | 462 mg |
| potassium | 812 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 34 |
| vit C | 5 |
| folate | 89 |
The baked beans at the shore lunch was a dish I always looked forward to. Dipping fresh-cut fried potatoes in beans is certainly better than ketchup!
Ingredients
- 1 lb dried navy beans, (2-1/2 cups/625 ml)
- 2/3 cup bottled strained tomatoes
- 1/3 cup packed brown sugar
- 1/3 cup cooking molasses or blackstrap molasses
- 1 tbsp sodium-reduced soy sauce
- 1 tsp dry mustard
- 1/2 tsp salt
- 1 sweet onion, chopped
- 4 oz slab bacon, diced
- 2 oz salt pork, diced
Preparation
Rinse and soak dried beans overnight in three times their volume of water. (Or for quick-soak method, bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain.
In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, 30 to 40 minutes. Drain, reserving 2 cups (500 mL) of the liquid.
In small bowl, whisk together tomatoes, brown sugar, molasses, soy sauce, mustard and salt.
In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, tomato mixture, onion, bacon and salt pork. Cover and bake in 300°F (150°C) oven for 2 hours.
Uncover and bake until sauce is thickened and coats beans, about 2 hours. (Make- ahead: Refrigerate in airtight container for up to 3 days.)
In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, 30 to 40 minutes. Drain, reserving 2 cups (500 mL) of the liquid.
In small bowl, whisk together tomatoes, brown sugar, molasses, soy sauce, mustard and salt.
In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, tomato mixture, onion, bacon and salt pork. Cover and bake in 300°F (150°C) oven for 2 hours.
Uncover and bake until sauce is thickened and coats beans, about 2 hours. (Make- ahead: Refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: June 2009
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