Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups cooked (about 2 cups dry) navy or other white beans
- 1 onion, chopped
- 1/3-1/2 cup molasses (depending on your tastes)
- 1/3 cup natural ketchup
- 1/4 cup prepared yellow mustard
- 1/4-1/2 tsp cayenne pepper
- cooking liquid from the beans
- =
Directions
When your beans are tender, drain and reserve the cooking liquid.
Preheat the oven to 275 F. In a casserole dish or loaf pan, combine all ingredients but the beans and their cooking liquid until well-mixed. Add the beans and enough of the cooking liquid to cover them by about an inch. Cover the dish with a tight-fitting lid or foil, and bake in the oven for 6-8 hours, stirring occasionally and adding more liquid as needed, until the beans are aromatic and very soft