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Suggest a better description* For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients. Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours.) NOTE: When using canned beans (two 1-pound cans), drain liquid. Source: [Rival Crock-Pot Recipe Book]
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Serving Size: 1 Batch (2049g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 222 | ||
Calories from Fat: 44 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 206.5mg | 7 % | |
Potassium 2478.2mg | 65 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 28.8g | ||
Protein 10.3g | 15 % | |
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: 222
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