Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 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
- 1 Lb. Dried Navy or Yellow Eye Beans
- water
- 1/4 Cup Chopped Onion
- 1/4 Lb. Slab Bacon or salt Pork
- 3/4 Cup Pure maple syrup
- 1 T. salt
- 1/2 T. Dry mustard
Directions
Soak Beans Overnight in 6 Cups Cold water.
Drain And Put Into a Large Cooking Pot.
Add water to Cover Beans, About 6 Cups.
Bring to a Boil, Cover And Cook at a Slow Boil For 30 Minutes.
Drain, Reserving Cooking water.
Combine Beans With Chopped onions;
Spoon Half Into Bottom of 2 1/2 to 3 Quart Bean Pot.
Score Slab Bacon, Cut in Half And Put 1 Piece on Top of Beans.
Spoon in Remaining Beans.
Mix Syrup, salt And Dry mustard With 1 Cup of Bean Cooking water. Pour Over Beans. Add More Bean Cooking water if Needed to Cover Beans.
Place Remaining Slab Bacon on Top.
Cover And Bake in a 325 Oven For 6 Hours. Add More Bean Cooking Liquid if Needed. Uncover For The Last Hour.
Makes 6 to 8 Servings.
Source: Marlboro Country Cookbook