Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 cups navy beans
- 2 teaspoons salt
- 3 tablespoons brown sugar
- ¼ cup molasses
- 1 bay leaf
- ½ teaspoon dry mustard
- ¼ cup chopped white onion
- 1 cup boiling water
- ½ pound salt pork (I have also used bacon and it works extremely well)
Directions
Wash beans.
Cover with water and soak overnight.
Drain well.
Cover with a large amount of boiling salted water and boil slowly for 1 hour. Drain well.
Combine salt, sugar, molasses, bay leaf, mustard, onion and water and add to beans.
Pour into bean pot. Score rind of pork and press into beans, leaving the rind exposed.
Cover beans with additional boiling water and bake in 300 degree oven for 4 hours.
Remove cover for last hour of baking
Category:Cathy's Recipes