Molasses Baked Beans
Navy beans are cooked with bacon and molasses to create this classic side-dish recipe.
Ingredients
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1 pound navy beans, picked over, rinsed and soaked overnight
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1/2 teaspoon baking soda
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4 slices bacon, finely chopped
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1 medium-size onion, finely chopped
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1/2 cup molasses
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1/4 cup dark-brown sugar, packed
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2 cups boiling water
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2 teaspoons dry mustard
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1 teaspoon cider vinegar
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Directions
1.
Drain beans; place in a large saucepan. Cover with water by 2 inches; stir in baking soda. Bring to a boil over medium-high heat; boil for 15 minutes, skimming off any foam that accumulates.
2.
Meanwhile, heat a 10-inch nonstick skillet over medium-high heat. Add bacon to skillet; cook 4 minutes, stirring occasionally. Add onion to pan; cook 5 more minutes, stirring almost constantly.
3.
Drain beans and transfer to slow cooker insert. Top with bacon mixture. Stir in molasses, sugar, boiling water and 1 teaspoon of the dry mustard. Cover; cook on HIGH for 5 hours or LOW for 6-1/2 hours.
4.
Remove cover; stir in remaining 1 teaspoon dry mustard, the cider vinegar and salt and pepper; serve immediately.
Nutrition information
Calories 261, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 283 mg, Carbohydrate 42 g, Fiber 7 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Boston Baked Beans
For meatless baked beans that are low in fat and sodium but still packed with flavor, omit the traditional salt pork.
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