My Baked Beans Recipe

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Ingredients:

Serving

dried beans: makes 5 cups
2 cups dried bean , such as small white beans , flageolets , cannellini
1 gallon poultry , ham or meat stock (you need this much to keep replenishing the liquid)
1 head fresh garlic , root removed, crushed
1 ham bone or knuckle
1 cup aromatic vegetable mix , wrapped in cheesecloth (see below)
1 herb bundle (see below)
1 tbsp freshly chopped garlic
1/4 cup olive oil
salt and freshly ground pepper , to taste
vegetable mix
1 lb carrots, peeled, and chopped
1 lb yellow or white onions, chopped
1 lb celery stalks, chopped
1 bay leaf crumbled
herb bundle
4 green leek leaves, washed
1 stalk celery
1 bay leaf
4 sprigs fresh parsley
2 sprigs fresh or dried thyme
2 sprigs fresh chervil
1 sprig fresh tarragon
4 cups dried cannellini beans, cooked

Directions:

Dried Beans Cooking Directions:
Put the washed beans in a pot at least twice the size of the volume of the beans. Cover with cold water by 4-inches. Bring to a boil over high heat, stirring the beans a couple of times. When the water boils, turn off the heat and let the beans sit uncovered for 15 minutes.
Pour the beans into a colander, run them under cold water to wash them completely, rinse out the pot, and put the beans back in.
Pour in enough stock to cover the beans by 6-inches, and then add the head of crushed garlic, ham bone, vegetable mix, and herb bundle. Bring to a boil and simmer the beans for 30 to 60 minutes or until tender, skimming any foam or scum that rises to the surface and making sure the beans are covered by 4-inches of liquid at all times.
Drain (save the liquid for soups and sauces), discard all the ingredients except the beans, and toss the beans in the garlic and oil. Season and refrigerate until needed.
My Baked Beans:
Soaked the apricots in the rum for 2 hours, drain, saving the rum and chop them.
Preheat the oven to 325 degrees.
Put the beans in a big mixing bowl. Add the apricots and rum, the garlic, ginger, ancho chili powder, brown sugar, molasses, mustard, steak sauce, and vinegar.
Mix well and put in the bean pot. Layer the bacon on top of the beans. Pour in the stout and enough bean-cooking liquid to cover the beans by 1-inch. Cover and put in the oven. Bake 2 hours, topping up with liquid as it disappears.
When cool enough to handle, take out the bacon and chop. Add the chopped bacon to the beans and mix. Stir salt and pepper into the beans if needed. Cover and refrigerate overnight.
To serve, add 2 cups of the cooking liquid or chicken stock, and heat the beans uncovered for 30 to 45 minutes at 350 degrees, or until the beans are heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	637.71 Kcal (2670 kJ)
Calories from fat	197.92 Kcal
		% Daily Value*
Total Fat	21.99g	34%
Cholesterol	11.89mg	4%
Sodium	460.95mg	19%
Potassium	1280.78mg	27%
Total Carbs	107.41g	36%
Sugars	10.95g	44%
Dietary Fiber	22.22g	89%
Protein	23.06g	46%
Vitamin C	24.2mg	40%
Vitamin A	0.5mg	15%
Iron	42.5mg	236%
Calcium	1234.3mg	123%

Amount Per 100 g
Calories	133.47 Kcal (559 kJ)
Calories from fat	41.42 Kcal
		% Daily Value*
Total Fat	4.6g	34%
Cholesterol	2.49mg	4%
Sodium	96.47mg	19%
Potassium	268.06mg	27%
Total Carbs	22.48g	36%
Sugars	2.29g	44%
Dietary Fiber	4.65g	89%
Protein	4.83g	46%
Vitamin C	5.1mg	40%
Vitamin A	0.1mg	15%
Iron	8.9mg	236%
Calcium	258.3mg	123%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.8

Points
18

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
good source of fiber

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