| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Baked Beans with Molasses

1 1/2 cups dry Yellow-Eye or Navy Beans
3 1/2 cups water
1 tablespoon tomato paste
1 onion, sliced
1 tablespoon cider vinegar
2 tablespoons molasses
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/4 teaspoon salt

1. Drain soaked beans. Combine with water in a large saucepan and bring to a boil. Lower heat and simmer until tender, about 1 1/2 to 2 hours. Drain.
2. Add remaining ingredients and combine in a baking dish, stirring well.
3. Cover tightly and bake at 350°F for 30 minutes.
4. Remove cover and bake for 30 minutes more.

Makes 5 servings.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 5
Serving size: 3/4 cup
Calories: 241
Carbohydrates: 47g
Fat: 1g
Cholesterol: 0mg
Protein: 13g
Fiber: 8g
Sodium: 121mg (420mg using canned beans)

FOOD EXCHANGES
2 starch/bread
1 lean meat
1 fruit

Recipe provided courtesy The Michigan Bean Commission.