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Recipe Name: Barbecue Time Baked Beans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1 Pound(s) Dried navy beans
2 Tablespoon(s) Vegetable oil
2 Onions, cut into small dice
1 Italian plum tomatoes
drained and coarsely
chopped 28 oz reserve
1/2 cup juices
1/2 Cup(s) Ketchup
1/4 Cup(s) Dark molasses
1/2 Cup(s) Dark brown sugar
2 Tablespoon(s) Worcestershire sauce
1/2 Teaspoon(s) Dry mustard
Salt to taste
Freshly ground black pepper
to taste
The secret to tender baked beans is to leave the salt out until they
are finished cooking. For some reason, salt toughens them. To pamper
your tummy, rinse off the beans when they are finished soaking in
several changes of cold water. This recipe is easy to prepare ahead
and cooks in only two hours. Place the beans in a bowl, cover with
cold water and soak overnight. Drain and rinse beans very well under
cold water. Place the beans in a large, heavy pot. Add enough water to
cover the beans by 2". Bring water to a boil, reduce heat to a simmer
and cook for 45 minutes, or until beans are tender but not mushy. Skim
off any foam that rises to the surface. Drain the beans. Place the oil
in a large, heavy ovenproof casserole. Add the onions and wilt over
medium-low heat until transluscent. Remove from heat and stir in the
beans. Stir in the tomatoes and reserved juices along with all
remaining ingredients except the salt and pepper. Bake, covered, for
45 minutes. Uncover and bake for 30 minutes more. Season to taste with
salt and pepper. Per serving: 327 calories, 5 grams fat, no
cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest
Mike Orchekowski. File

Nutrition (calculated from recipe ingredients)
Calories: 336
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 229.6mg
Potassium: 967.5mg
Carbohydrates: 63.2g
Fiber: 14.4g
Sugar: 28.3g
Protein: 13.2g

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