* 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|
|Calories from Fat: 44 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 222
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