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!
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
- 1 lb dried navy bean (2-1/2 cups/625 ml)
- 2/3 cups bottled strained tomatoes
- 1/3 cup packed brown sugar
- 1/3 cup cooking molasses
- 1/3 cup blackstrap molasses
- 1 tablespoon sodium-reduced soy sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 sweet onion chopped
- 4 oz slab bacon diced
- 2 oz salt pork diced
MethodRinse 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.)
Nutritional facts Per serving: about
- Sodium 462 mg
- Protein 14 g
- Calories 403.0
- Total fat 13 g
- Potassium 812 mg
- Cholesterol 16 mg
- Saturated fat 6 g
- Total carbohydrate 59 g
- Iron 34.0
- Folate 89.0
- Calcium 13.0
- Vitamin C 5.0