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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 haricot beans, soaked overnight
- 2 oz unsalted butter
- ½ lb salt pork or bacon, rind removed
- 1 onion, peeled
- 2 tbsp molasses
- 2 tsp mustard powder
- 3 tbsp ketchup
Directions
Soak the beans overnight.
Next day, preheat oven to 300˚F.
Place the beans in a saucepan; cover with 1” of cold water and bring to a boil slowly.
Lower heat and simmer for one hour or 1½ hours, until the beans are almost tender.
In a frying pan, add half the butter.
Slice the pork or bacon into six or eight pieces and fry them in the butter for three or four minutes, turning them over once or twice.
Transfer the bacon pieces with fat to a deep casserole dish.
Drain the beans, reserving the liquid.
Pour the beans into the casserole and push the onion into the middle.
Mix the molasses, remaining butter, salt, mustard powder and tomato ketchup with the bean liquid and pour over the beans.
Cover the casserole dish and bake for two or three hours, adding more water if necessary.
Remove the casserole cover for the last thirty minutes to brown the top.
Allow to cool for five minutes, and serve.
Category:Welsh Meat Dishes
Category:Navy bean Recipes
Category:Salt pork Recipes
Category:Bacon Recipes