8 Servings
3 cups dry navy beans
water
3/4 cup chili sauce
1 1/2 teaspoons
cider vinegar
2 onions, thinly sliced
3/4 teaspoon dry mustard
1/2 cup dark
molasses
In a stockpot over medium-high heat, combine dry beans with enough water to
cover. Bring to a boil and boil 2 minutes. Remove pot from heat and let stand for
1 hour. Drain beans. Preheat oven to 300F.
Combine beans, 3 cups fresh water
and all remaining ingredients in an ovenproof crock or casserole.
Cover and bake
5 hours. Add more water if beans begin to dry out.
Amount Per Serving
Calories 310 Calories from Fat 11
Percent Total Calories
From:
Fat 4% Protein 21% Carb. 75%
Nutrient Amount per Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 37 mg 2%
Total Carbohydrate 58 g 19%
Dietary Fiber 5 g 18%
Sugars 0 g
Protein 16 g
Vitamin A 44% Vitamin C 20% Calcium 0% Iron 44%
