|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 15g||52%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These beans are a family favorite and delicious with hot dogs, barbecue, steaks, or just about any beef or pork main dish. Enjoy this recipe made with dried beans.
- 1 pound dried navy beans, pea beans, or yellow eye beans
- 1/2 cup chopped onion
- 1/2 cup molasses
- 1/2 teaspoon dry mustard
- 1/4 cup light brown sugar (packed)
- 1 teaspoon salt
- 1/4 pound lean salt pork (diced)
Rinse beans and pick over.
Place in a large bowl; add water to more than cover the beans (beans will expand).
Let beans stand overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
Drain liquid into a small bowl and reserve for sauce and for cooking.
Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt; stir well. In a two-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
Pour molasses mixture over beans; add just enough more reserved bean liquid to cover beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
Bake covered at 300 F for four hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about one hour longer or until baked beans are tender.