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Baked Beans(Usda)

 

35

Yield

4

servings

Prep

1

hrs

Cook

2

hrs

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 ½ pounds navy beans, dried
1 ½ gallons water
boiling
*
1 pound salt pork
thinly sliced
2 tablespoons salt
2 cups liquid
for cooking beans
*
2 cups molasses
1 cup brown sugar
packed
*
4 teaspoons dry mustard
2 teaspoons onion, dried flakes
*

Directions

Line four 8x8-inch baking pans with heat-resistant freezer wrap.

Allow enough extra wrap to fold over top.

Use one pan for each six servings or one-fourth of the recipe.

Do not line pans for food to be served without freezing.

Add beans to boiling water; return to boiling.

Boil beans 2 minutes; then soak beans 1 hour (or overnight, if preferred).

Add salt pork and salt to beans. Cook beans slowly until tender, about 1½ hours.

Drain; save 2 cups cooking liquid.

Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.

Pour over beans.

Mix gently. Pour one-fourth of mixture into each baking dish .

Preheat oven to 350℉ (180℃).

Bake 1 hour or until beans are lightly browned and sauce is desired consistency.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 691g (24.4 oz)
Amount per Serving
Calories 269833% of calories from fat
 % Daily Value *
Total Fat 98g 151%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 5187mg 216%
Total Carbohydrate 126g 126%
Dietary Fiber 61g 245%
Sugars g
Protein 169g
Vitamin A 0% Vitamin C 20%
Calcium 95% Iron 170%
* based on a 2,000 calorie diet How is this calculated?

 

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