Classic Baked Beans
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 318.4
- Total Fat: 17.5 g
- Cholesterol: 18.3 mg
- Sodium: 473.8 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.4 g
- Protein: 6.3 g
View full nutritional breakdown of Classic Baked Beans calories by ingredient
Introduction
A basic homemade baked bean recipe. Very good with cornbread or a great loaf of homemade whole wheat bread. To reduce the calories and fat of this recipe, remove the salt pork/bacon. It will save you approx. 160 cal per serving! A basic homemade baked bean recipe. Very good with cornbread or a great loaf of homemade whole wheat bread. To reduce the calories and fat of this recipe, remove the salt pork/bacon. It will save you approx. 160 cal per serving!Number of Servings: 8
Ingredients
-
1 lb dried beans (navy or pinto are best)
2-3 bay leaves
1 small onion, diced
8-10 oz salt pork, ham or bacon (uncooked) *optional*
2 C tomato juice
1/3-1/2 C packed brown sugar
2 Tbsp molasses
2 tsp dried mustard
Directions
Rinse dried beans. Place in a large bowl and cover with 4-6 inches of water. Leave in fridge overnight.
Drain beans and place into a large pot. Add bay leaves Cover with 2-4 inches of water. Bring to a boil. Reduce heat and simmer for 30 minutes. Drain again, reserving liquid.
Preheat oven to 300 F. Place beans and bay leaves, as well as all other ingredients into an oven-safe dutch oven or casserole dish. Ensure that the liquid covers the contents -- if the tomato juice is not sufficient, use reserved bean cooking liquid to make up the difference. Refrigerate remaining cooking liquid to restore lost moisture through cooking process.
Cook, covered, for 5-7 hours. Serves 6-8.
Also works well in a slow cooker. Instead of putting all ingredients into a dish to go in the oven, put them in the slow cooker and set to HIGH for 3 or 4 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user DARLING-SOPRANO.
Drain beans and place into a large pot. Add bay leaves Cover with 2-4 inches of water. Bring to a boil. Reduce heat and simmer for 30 minutes. Drain again, reserving liquid.
Preheat oven to 300 F. Place beans and bay leaves, as well as all other ingredients into an oven-safe dutch oven or casserole dish. Ensure that the liquid covers the contents -- if the tomato juice is not sufficient, use reserved bean cooking liquid to make up the difference. Refrigerate remaining cooking liquid to restore lost moisture through cooking process.
Cook, covered, for 5-7 hours. Serves 6-8.
Also works well in a slow cooker. Instead of putting all ingredients into a dish to go in the oven, put them in the slow cooker and set to HIGH for 3 or 4 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user DARLING-SOPRANO.