Directions:
- Place beans in a Dutch oven or soup kettle; 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 hour to 4 hours, or until softened.
- Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
- Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.35 Kcal (1609 kJ) | ||
| Calories from fat | 52.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 9% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 3% | |
| Sodium | 438.01mg | 18% | |
| Potassium | 981.05mg | 21% | |
| Total Carbs | 68.97g | 23% | |
| Sugars | 26.51g | 106% | |
| Dietary Fiber | 15.71g | 63% | |
| Protein | 16.76g | 34% | |
| Vitamin C | 15mg | 25% | |
| Iron | 3.7mg | 21% | |
| Calcium | 128.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 155.54 Kcal (651 kJ) | ||
| Calories from fat | 21.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 9% | |
|---|---|---|---|
| Cholesterol | 3.52mg | 3% | |
| Sodium | 177.26mg | 18% | |
| Potassium | 397.02mg | 21% | |
| Total Carbs | 27.91g | 23% | |
| Sugars | 10.73g | 106% | |
| Dietary Fiber | 6.36g | 63% | |
| Protein | 6.78g | 34% | |
| Vitamin C | 6.1mg | 25% | |
| Iron | 1.5mg | 21% | |
| Calcium | 52mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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