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Add a photoServings: 8
Ingredients
- 1 lb Dry navy beans
- 2 Tbsp. Vegetable oil
- 2 med Onions, cut into small dice
- 1 can Italian plum tomatoes, liquid removed and coarsely minced (28 ounce, reserve 1/2 c. juices)
- 1/2 c. Ketchup
- 1/4 c. Dark molasses
- 1/2 c. Dark brown sugar
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp Dry mustard Salt to taste Freshly grnd black pepper to taste
Directions
- The secret to tender baked beans is to leave the salt out till they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cool water.
- This recipe is easy to prepare ahead and cooks in only two hrs.
- 1. Place the beans in a bowl, cover with cool water and soak overnight. Drain and rinse beans very well under cool water.
- 2. Place the beans in a large, heavy pot. Add in sufficient water to cover the beans by 2". Bring water to a boil, reduce heat to a simmer and cook for 45 min, or possibly till beans are tender but not mushy. Skim off any foam which rises to the surface. Drain the beans.
- 3. Place the oil in a large, heavy ovenproof casserole. Add in the onions and wilt over medium-low heat till transluscent. Remove from heat and stir in the beans.
- 4. Stir in the tomatoes and reserved juices along with all other ingredients except the salt and pepper.
- 5. Bake, covered, for 45 min. Uncover and bake for 30 min more. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 38 | 11% |
| Total Fat 4.36g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 1017mg | 29% |
| Total Carbs 63.67g | 17% |
| Dietary Fiber 14.5g | 48% |
| Sugars 26.84g | 18% |
| Protein 13.4g | 21% |
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