Molasses Baked Beans

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* Exported from MasterCook *

 

Molasses Baked Beans

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Beans & Legumes

 

 

Amount Measure Ingredient -- Preparation Method

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4 cups water

1 pound dry white pea or navy beans

6 cups cold water

1 onion -- chopped

1 6 oz can tomato paste

3/4 cup ketchup

3/4 cup molasses

2 cloves garlic -- minced

1/3 cup packed brown sugar

2 teaspoons dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

 

In a large pot over medium-high heat, bring water to a boil. Add

beans and simmer 10 minutes. Drain and rinse.

 

Transfer beans to slow cooker and add about 6 cups of cold water or

enough to completely cover beans. Cover and cook on low 10 to 12

hours or until fork tender. Drain, reserving 2 cups of cooking

liquid.

 

In a bowl, combine onion, tomato paste, ketchup, molasses, garlic,

sugar, mustard, salt & pepper; stir to mix well. Add to slow cooker

with beans and reserved liquid. Cover and cook on low for 4 to 6

hours or on high for 2 to 3 hours, until beans are hot bubbling.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 220 Calories; trace Fat (1.8%

calories from fat); 2g Protein; 56g Carbohydrate; 2g Dietary Fiber;

0mg Cholesterol; 790mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean

Meat; 1 1/2 Vegetable; 0 Fat; 3 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0