Many Pennsylvania Dutch dishes trace their origins to the 17th-century German immigrants who farmed the southeast part of the state. This bean bake, with its tangy-sweet sour cream sauce, is one of them.
Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; bring to a boil.
Cook 2 minutes; remove from heat.
Cover and let stand 1 hour.
Drain beans; return to pan.
Add 4 cups water and 1 teaspoon salt; bring to a boil.
Reduce heat, and simmer 1 hour.
Drain and set aside.
Preheat oven to 350 degrees.
Wipe pan dry with paper towel.
Heat pan over medium-high heat.
Coat pan with cooking spray.
Add onion to pan; saute 5 minutes or until tender.
Add garlic to pan; saute 30 seconds.
Combine beans, remaining 1/2 teaspoon salt, onion mixture, broth, and next 4 ingredients (through mustard) in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 350 degrees for 1 hour.
Remove from oven; stir in sour cream.
Serve immediately.
Yield: 10 servings (serving size: about 2/3 cup)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 282 | ||
Calories from Fat: 44 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 437mg | 15 % | |
Potassium 699mg | 18 % | |
Total Carbohydrate 48.8g | 14 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 38.8g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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