New England Beans and Brown Bread

Yield: 4 servings (serving size: 1 cup beans and 2 slices bread)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 599
  • Calories from fat: 4%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 18.8g
  • Carbohydrate: 126.8g
  • Fiber: 11.5g
  • Cholesterol: 0.0mg
  • Iron: 4.8mg
  • Sodium: 1492mg
  • Calcium: 120mg


  • 1/2 teaspoon olive oil
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup ketchup
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 2 (16-ounce) cans navy beans, drained
  • 1 cup apple cider
  • 8 (1/2-inch) slices New England-style brown bread with raisins


  1. Heat oil in a Dutch oven over medium-high heat. Add the onion and garlic, and sauté for 3 minutes or until soft. Stir in ketchup and next 7 ingredients (ketchup through cider). Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Serve beans with brown bread.
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