Preheat oven to 300 degrees.
Soak the beans in the 6 cups of water overnight in a large saucepan or Dutch oven. Add a pinch of baking soda and bay leaf, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Drain into a colander set over a large bowl. and reserve the liquid.
Transfer the drained beans into a small Dutch oven, or a 2 1/2 -quart bean pot if you have one, and add the rest of the ingredients. Stir until combined. Add enough to the reserved water to just barely cover the beans.
Cover the pot tightly and place in the oven for 1 hour. Uncover and check the liquid level. Add some more reserved liquid if the beans are getting too dry. Cover and cook 1 more hour. Uncover and test the beans; they should be starting to get tender, but if they're still firm, cover and cook a bit longer, adding a splash of water if they're getting too dry.
When just tender, turn the heat up to 350 degrees and continue to cook uncovered for another 30 minutes or so. This last 30 minutes is to reduce the liquid a bit, to create a thick, syrupy consistency. Remove when ready, and serve hot or room temperature.
The cooking times will vary based on the size and shape of the baking vessel, but the process will not. Simply bake the beans covered until just tender, and finish uncovered until the liquid has thickened slightly.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 10 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.4mg||0 %|
|Sodium 19mg||1 %|
|Potassium 722.8mg||19 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 30.9g|
|Protein 10.4g||15 %|
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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: 214
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