Rating: 3.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

Beans are one of the most economical sources of protein and fiber. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.

Jaime Harder, MA, RD
Recipe by Cooking Light October 2007

Gallery

Credit: Randy Mayor; Leigh Ann Ross

Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

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  • Preheat oven to 350°.

  • Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.

Nutrition Facts

233 calories; calories from fat 12%; fat 3.1g; saturated fat 1g; mono fat 1.2g; poly fat 0.6g; protein 9.8g; carbohydrates 42.7g; fiber 11.3g; cholesterol 4mg; iron 3.2mg; sodium 316mg; calcium 107mg.
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