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Helen's Baked Beans in Tomato Sauce

 

Classic oven baked beans.
37

Yield

6

servings

Prep

5

min

Cook

7

hrs

Ready

15

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound navy beans, dried
½ pound bacon
¾ cup onions
diced
1 each green bell peppers
¾ cup celery
diced
28 ounces tomato sauce
1 ½ teaspoons dry mustard
¼ cup molasses
½ cup brown sugar
*

Directions

Soak beans over night in salted water.

Drain and cook the soaked beans until tender.

Chop the vegetables.

Simmer bacon, onion, pepper, and celery but do not brown.

Place all ingredients in a casserole, bean crock (or use a slow cooker on high) and bake at 300℉ (150℃) for 2 to 7 hours until done.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Judy

Wow - are you kidding me? Check out that sodium level - not even trying this one!

almost 11 years ago

Yowzer, that bacon really adds a lot of salt. Definitely should consider using sodium-reduced bacon and then only add salt to taste.

sean

Checked on the nutrition facts and discovered this recipe was using canned beans instead of dried (which have a ton of salt) for the nutrition calculation. Updated the recipe to specify dried beans, and the sodium level is much more accurate and reasonable now.

sean

Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 57028% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 910mg 38%
Total Carbohydrate 24g 24%
Dietary Fiber 15g 59%
Sugars g
Protein 63g
Vitamin A 13% Vitamin C 64%
Calcium 18% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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