Ingredients
1 1/2 cups navy
kidney
or lima beans (dry
sorted
and rinsed)
2 cups water
2 cups 100% apple juice
1 teaspoon salt
2 tablespoons molasses
1/2 cup ketchup
2 teaspoons vinegar
1 teaspoon mustard (dried)
Steps
Wash hands with soap and water.
Combine apple juice and water. Bring to a boil.
Add beans and simmer for 2 1/2 hours until beans are tender.
Drain beans, reserve the liquid.
Put beans and other ingredients in greased baking dish.
Cover and bake at 250 °F for 3 to 4 hours.
Uncover the last hour of baking and add some reserved liquid if beans become dry.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 226 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 579 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Total Sugars | 18 g |
| Added Sugars included | 8 g |
| Protein | 10 g |
| Vitamin D | 0 mcg |
| Calcium | 67 mg |
| Iron | 3 mg |
| Potassium | 706 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Baked Beans. Recipe source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.