| 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

Orange Rosemary Beans

2 cups dry Navy Beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 teaspoon salt

1/2 teaspoon rosemary
1/4 teaspoon black pepper

1. Drain soaked beans.
2. In a large stockpot, combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid.
3. In a 3 1/2-quart slow cooker, combine beans, reserved liquid, and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low (200°F).
4. During the last hour of cooking, increase the heat to high (300°F,) and uncover to evaporate the excess liquid.

Makes 7 servings.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 7
Serving size: 1 cup
Calories: 330
Carbohydrates: 66g
Fat: 1g
Cholesterol: 0mg
Protein: 14g
Fiber: 10g
Sodium: 214mg (560mg using canned beans)

FOOD EXCHANGES
2-1/2 starch/bread
1 lean meat
2 fruit

Recipe provided courtesy The Michigan Bean Commission.