Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 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
- 1 lb. small white dry beans
- 1/8 pound of salt pork or bacon (my son is allergic to pork so I used
- shortening and a little bit of smoke flavoring)
- 3 Tbsp brown sugar
- 1 tsp salt
- 3 Tbsp molasses
- 1/2 tsp mustard
- 1 med. Onion diced
- 1/4 cup catsup
Directions
Prepare beans. Wash beans and remove clinkers (small rocks). Par boil in
large pot or spaghetti cooker for 1 1/2 hours. Drain.
Place beans in slow cooker with other ingredients, add water just to
cover the beans, and cook until beans are thick and dark brown, usually 8-12
hours stirring occasionally.
For variations add more onions or condiments. For BBQ style, add chopped
green pepper, double sugar and molasses and substitute BBQ sauce for catsup..