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Horn and Hardart's Baked Beans

 

90

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 pound navy beans
soaked overnight in cold water
1 cup onions
chopped
4 slices bacon
diced
2 tablespoons sugar
1 tablespoon dry mustard
½ teaspoon cayenne pepper
*
cup molasses
2 tablespoons apple cider vinegar
1 ½ cups tomato juice
1 x salt
*

Directions

Drain the beans and place them in a large saucepan.

Add fresh water to cover the beans.

Bring the water to a boil over medium heat.

Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour.

Drain.

Preheat oven to 250 degrees.

Place the beans in a baking pot or casserole.

Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water.

Bake the beans uncovered until very tender, about 4 hours.

Check the beans occasionallu while baking and add more water if necessary, to prevent the mixture from drying.

Season with salt to taste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 40110% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 725mg 30%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 29%
Sugars g
Protein 26g
Vitamin A 9% Vitamin C 34%
Calcium 20% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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