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Suggest a better descriptionThe 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. 1. Place the beans in a bowl, cover with cold water and soak overnight. Drain and rinse beans very well under cold water. 2. 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. 3. 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. 4. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper. 5. 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 302 | ||
Calories from Fat: 30 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 237.5mg | 8 % | |
Potassium 879mg | 23 % | |
Total Carbohydrate 57.7g | 17 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 44g | ||
Protein 12.9g | 18 % | |
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: 302
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