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Suggest a better description1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEAN THOROUGHLY. 2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 MINUTES; TURN OFF HEAT. 3. COVER; LET SOAK 1 HOUR. 4. BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS, IF NECESSARY. SIMME 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. 5. COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, ONIONS, AND BACON. ADD TO BEANS; MIX WELL. 6. POUR BEAN MIXTURE INTO GREASED PAN; COVER. BAKE 2 HOURS OR UNTIL TENDER. (EXTRA HOT WATER MAY BE ADDED, IF NECESSARY, TO KEEP BEANS MOIST). REMOVE COVER; BAKE ABOUT 15 MINUTES. STIR. BAKE ADDITIONAL 15 MINUTES. NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 THROUGH 7. NOTE: 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325 F. 1 1/4 HOURS. UNCOVER; BAKE ABOUT 15 MINUTES ON LOW FAN; STIR; NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A02500. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000. Recipe Number: Q00301 SERVING SIZE: 1/2 CUP ( From the
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 29.3mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
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: 7
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