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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These tender beans contribute almost 6 g of fiber to each serving. Brown sugar, herbs and bacon create a delightful medley of flavors thatâs sure to please. Ingredients:
1 pound dried navy beans |
2 quarts water |
4 turkey bacon strips, diced |
1 medium onion, chopped |
1 celery rib, chopped |
1/4 cup packed brown sugar |
2 teaspoons ground mustard |
1 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
Directions:
1. Sort beans and rinse with cold water. Place in an ovenproof Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid. Return beans to the pan; add 2 qts. water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are almost tender. Drain and reserve liquid; set beans aside.
3. Preheat oven to 325°. Coat same Dutch oven with cooking spray. Add bacon, onion and celery; cook and stir until vegetables are tender. Stir in beans, brown sugar, mustard, thyme, garlic powder and 2 cups reserved liquid.
4. Cover and bake 1 to 1-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add more reserved liquid as needed. Stir in salt before serving. Yield: 12 servings.
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