June 4, 2013
These baked beans have thick slices of bacon, molasses, brown sugar, and an added punch of spice from Buffalo Tabasco, and are sure to be a barbecue favorite.
Notes
* you could eliminate the bacon for a vegetarian-friendly bean dish
Ingredients
- 2 Cups dry navy beans
- 6 Cups water
- 1 1/2 Cup chopped onion
- 2 slices bacon, cut into 1-inch pieces*
- 1/3 Cup molasses
- 1/3 Cup packed brown sugar
- 1/4 Cup Tabasco brand Buffalo Style Hot Sauce
- 1 Teaspoon dry mustard
- 1 Teaspoon salt
Directions
Sort the beans and rinse well. Place the beans in a large saucepan and cover with water. Soak for 8 hours or overnight. Drain the beans and add the 6 cups of water. Bring to a boil, cover and reduce heat, and simmer for 1 hour or until tender. Drain and reserve the liquid.
Combine the beans with the remaining ingredients and mix well. Spoon into a 2-quart casserole or bean pot and pour in just enough of the reserved liquid to cover the beans (about 1 ½ cups).
Preheat the oven to 325 degrees.
Cover the dish with a lid or foil and bake for 3-4 hours or to desired consistency, stirring occasionally and adding more liquid if needed to keep beans moist. Uncover the beans for the last 30 minutes of cooking.
Nutritional Facts
Servings6
Calories Per Serving392
Total Fat5g8%
Sugar30gN/A
Saturated1g7%
Cholesterol6mg2%
Protein17g34%
Carbs72g24%
Vitamin A2µgN/A
Vitamin B60.5mg25.8%
Vitamin C10mg17%
Vitamin K2µg3%
Calcium169mg17%
Fiber11g45%
Folate (food)261µgN/A
Folate equivalent (total)261µg65%
Iron5mg28%
Magnesium177mg44%
Monounsaturated2gN/A
Niacin (B3)2mg11%
Phosphorus317mg45%
Polyunsaturated1gN/A
Potassium1205mg34%
Riboflavin (B2)0.1mg8.3%
Sodium723mg30%
Sugars, added26gN/A
Thiamin (B1)0.6mg39.7%
Zinc3mg19%
Tags