Recipe
Side Dish
Baked Beans
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. cooked Great Northern or navy beans* | ||
| 3 c. cooked soybeans* | ||
| 1 c. chopped onion | ||
| 1 c. chopped bell pepper | ||
| 2 clove(s) garlic, minced | ||
| 2 (8 oz each) cans tomato sauce | ||
| 3 tbsp. molasses | ||
| 3 tbsp. brown sugar | ||
| 1 tbsp. cider vinegar | ||
| 1 tsp. prepared mustard | ||
| 1 tsp. ground ginger | ||
| ¼ tsp. cinnamon | ||
| ¼ tsp. allspice | ||
| ¼ tsp. black pepper |
Directions
- Drain navy beans and soybeans well. Combine them with all remaining ingredients in a 3-quart casserole dish.
- Cover casserole. Bake for 1 hour at 325 degrees. (No need to preheat oven.)
- Remove cover, stir the beans, and bake for about 30 minutes longer.
- *Can substitute 4 cans Great Northern beans and 2 cans soybeans instead of cooking dried beans.
Nutrition facts
Servings
204 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 590mg
- Total Carbohydrates: 27g
- Protein: 14g
Recipe Source:
Iowa Soybean Promotion Board.