Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Rum | 1/2 oz (15ml) | 32 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Smoke | 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
- 6 rashers thick cut bacon , sliced (or 5 drops liquid smoke)
- 4 cups canned kidney beans , rinsed and drained
- ½ cup molasses
- ¼ cup blackstrap molasses, plus more as needed
- ¼ cup dark brown sugar
- 2 tbsp dark rum
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp dry mustard
Directions
Cook bacon. Separate the meat from the fat, and chop the bacon.
Place 1 tbsp of the bacon fat into a large stainless steel pan. Add kidney beans and sauté over medium-high heat.
Add rum and tilt to ignite. If you do not have a gas stove , simply light with a fire stick.
Add remaining ingredients and chopped bacon and fold to combine.
Bake in a 325°F oven for 1 ½ hours, adding blackstrap molasses occasionally to prevent drying.