|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 6g||20%|
|Total Sugars 23g|
|Vitamin C 27mg||136%|
|*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.|
1 pound (450 grams) navy beans
6 cups (1.4 liters) water
4 strips bacon
1 onion, chopped
2 bell peppers, chopped
1 cup (240 milliliters) barbecue sauce
1 cup (240 milliliters) apple cider
1 cup (240 milliliters) burnt ends
1/3 cup (80 millliters) molasses
1/4 cup (60 milliliters) mustard
2 tablespoons (60 milliliters) cider vinegar
Gather the ingredients.
Soak beans for 4 hours in water, then drain.
Combine beans and 6 cups water in a large dutch oven. Bring to a boil, then reduce to a simmer.
Cook for 2 to 3 hours on a low heat, stirring occasionally. After beans have softened, add salt and continue cooking until beans are soft enough to mash between fingers.
Preheat oven to 350 F. In a skillet over medium high heat, fry bacon.
Remove bacon and crumble.
Add chopped onion and peppers to pan, saute until soft.
Place onion and peppers along with bacon in the Dutch oven with the beans. Add barbecue sauce, apple cider, burnt ends, molasses, mustard, and cider vinegar and cover.
Bake for 1 hour, remove the cover, stir, and continue baking for about 15 minutes.