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1 pound dry packaged Navy beans
8 ounces sliced bacon, cubed
2 cups chopped onions
2 teaspoons minced garlic
1/3 cup unsulphured molasses
1/3 cup packed light brown sugar
2 teaspoons prepared mustard
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

1. Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole.
2. Stir bacon and reamining ingredients into beans. Bake, covered, at 250 degrees for 1 hour; uncover and bake until desired thickness, 4 to 6 hours, stiring every hour.

Makes 8 servings (about 1 cup each).

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information Per serving:Per serving: Calories 388; Fat 9g; % Calories from Fat 22; Potassium 789mg; Carbohydrate 55g; Folate 102mcg; Sodium 798mg; Calcium 125mg; Protein 18g; Dietary Fiber 14g; Cholesterol 11mg

TIPS:

Soaking Dry-Packaged Beans:

Before cooking, soak dry-packaged beans to help soften and return moisture to the beans and reduce cooking time. Most beans will rehydrate to triple their dry size, so be sure to start with a large enough pot.

Preferred Hot Soak and Quick Soak Methods -- Hot soaking helps dissolve some of the gas-causing substances, making the beans easier to digest. For each pound beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour (Quick Soak), or up to 4 hours (Hot Soak).

Traditional Overnight Soak -- For each pound (2 cups) dry-packaged beans, add 10 cups cold water and let soak overnight, or at least 8 hours.

Cooking Dry-Packaged Beans:

• Drain soaking water and rinse beans; cook in fresh water. In general, beans take 30 minutes to 2 hours to cook depending on variety. Check bean packaging for specific cooking times and instructions.
• Spice up beans while they cook. Seasonings such as garlic, onion, oregano, parsley or thyme can be added to the pot while beans are cooking. Add acidic ingredients, such as tomatoes, vinegar, wine or citrus juices, only at end of cooking, when the beans are tender.
• Add salt only after beans are cooked to tender. If added before, salt may cause bean skins to become impermeable, halting the tenderizing process.
• To test for doneness, bite-taste a few beans. They should be tender, but not overcooked. When cooling, keep beans in cooking liquid to prevent them from drying out.

Recipe provided courtesy of The Bean Education & Awareness Network.