Start with soaked and drained dried navy beans for this hearty baked bean dish and add flavor with onion, bell pepper, bacon, molasses, and mustard.  The long baking time at a low temperature increases the flavor and thickens the saucy bean mixture.

Recipe by Cooking Light May 1995

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Recipe Summary

Yield:
10 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

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  • Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and sauté for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325° for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.

  • Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches ablove beans; cover and let stand 8 hours. Drain in a colander.

Nutrition Facts

252 calories; calories from fat 10%; fat 2.7g; saturated fat 0.8g; mono fat 1g; poly fat 0.6g; protein 11.3g; carbohydrates 47.9g; fiber 5.1g; cholesterol 4mg; iron 4mg; sodium 348mg; calcium 116mg.