Try this Baked Beans with Fruit And Chutney recipe, or contribute your own.
Suggest a better descriptionDrain the beans and combine with the 2 quarts water in a stockpot or dutch oven. Bring to a boil, reduce the heat, cover, and simmer 1 hour, until the beans are tender but not mushy. Drain, reserving 1 1/2 cups of the cooking liquid. In a small bowl, dissolve the mustard in the bean liquid and combine with the finely chopped onion, chutney, and salt and pepper to taste. Stir this into the beans. Preheat the oven to 325 degrees. Pour half of the bean mixture into a 2- or 3-quart lidded casserole or baking dish. Top with half of the sliced apples, peaches, and apricots, then pour in the rest of the bean mixture and top with the rest of the fruit. Combine the rice syrup and the molasses and pour evenly over the top. Cover and bake for 1 hour, then remove the cover and bake for another 30 minutes. Serve steaming hot. Adapted from: Vegetarian Feast, by Martha Rose Shulman Posted to fatfree digest by "D. Vee"
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Serving Size: 1 Serving (2323g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1168 | ||
Calories from Fat: 5 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.3mg | 7 % | |
Potassium 1618.4mg | 43 % | |
Total Carbohydrate 292.5g | 86 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 284.3g | ||
Protein 3.4g | 5 % | |
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: 1168
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