Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
545
Calories
38g
Protein
15g
Fat
66g
Carbs
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 |
|---|---|---|
| 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 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 3 pounds navy beans
- 4 quarts water
- 1 pound salt pork, 1" cubes
- 6 teaspoons salt
- 1 cup white onion, chopped
- 1/2 cup dark molasses
- 1-1/2 cups ketchup
- 1/2 cup light brown sugar
- 4 teaspoons dry mustard
Directions
1
Wash beans.
2
Place in slow cooker.
3
Add water, salt pork, salt and onion.
4
Mix well so beans cover pork.
5
Cover and cook on low for 14-16 hours or until beans are tender.
6
When beans are tender, drain bean liquid reserving 4 cups.
7
Combine reserved liquid, molasses, catsup, brown sugar and mustard.
8
Add to beans and stir well.
9
Cover and cook on low 6-8 hours longer.
Recipe sourced from
fandom