Baked Beans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 210.9
  • Total Fat: 3.8 g
  • Cholesterol: 6.1 mg
  • Sodium: 393.4 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Baked Beans calories by ingredient


Introduction

I like to make a big crock pot of these beans, and then freeze them in serving sized containers for easy use later. More delicious than a can, and less sodium! I like to make a big crock pot of these beans, and then freeze them in serving sized containers for easy use later. More delicious than a can, and less sodium!
Number of Servings: 8

Ingredients

    300 grams dry navy beans (about 1 1/2 cups)
    9 slices of bacon
    1 medium red onion

    For the sauce:
    3/4 cup ketchup
    1/2 cup brown sugar
    4 tablespoons molasses
    1 1/2 tablespoons worcestershire sauce
    1/2 teaspoon mustard seeds
    1/2 teaspoon black pepper

Directions

Cook the navy beans according to packaged instructions, then drain, reserving a few ladles of the cooking water. (Usually, dried beans will need to be soaked in water overnight, then boiled for around two hours). Dice the onion, and cut the bacon into small pieces (poultry scissors are great for this task). Mix the beans, onion, and bacon together in a large crock pot. In a small saucepan over medium heat, combine the remaining ingredients, stirring until a smooth sauce is formed. Pour the sauce into the crock pot with the beans, and stir until well coated. Ladle in enough of the cooking water from the beans to just cover the mixture. Cook on low for four hours or more, adding reserved water if necessary to prevent drying out.

Serving Size: Makes about 8 half cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JAIMIEWITH2EYES.