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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 18 |
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You can omit the ribs & seeds of the jalepeno pepper if you don't like the heat of the pepper. If you use canned beans, the sodium content will be much higher. Nutrition Facts Serving Size 1/2 cup Amount Per Serving Calories 300 Calories from Fat 15 % Daily Value* Total Fat 1.7g 3% Saturated Fat 0.3g 2% Trans Fat 0.0g Cholesterol 9mg 3% Sodium 317mg 13% Total Carbohydrates 51.9g 17% Dietary Fiber 17.8g 71% Sugars 10.7g Protein 19.7g Vitamin A 24% • Vitamin C 13% Calcium 12% • Iron 24% * Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation. Ingredients:
2 cups dried navy beans, cooked (6 cups cooked) |
2 cups water |
12 ounces lean ham, chopped |
1 onion, chopped |
3 stalks celery, minced |
1/2 green pepper, minced |
1 jalapeno, minced |
1 cup carrot, shredded |
6 ounces tomato paste |
1/2 teaspoon salt |
1 teaspoon salt substitute |
2 tablespoons yellow mustard |
1/2 cup brown sugar substitute |
1 tablespoon molasses |
1 tablespoon worcestershire sauce |
Directions:
1. Put olive oil, onion, celery, peppers, carrots, salt & salt substitute in a pot. Cook until vegetables are tenderand onion is transculent.
2. Add water, ham, tomato paste, mustard, worcestershire sauce, brown sugar substitute, and molasses and mix well.
3. Gently stir in cooked beans.
4. Pour into a shallow greased baking dish.
5. Bake at 325 degrees 2 1/2 - 3 hours until beans are almost dry, stirring every hour.
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