Baked Navy Beans
Rinse beans. Combine beans and 8 cups water in a 4-quart pot. Cover and let soak in a cool place for 6 to 8 hours or overnight. (Or bring the bean mixture to boiling; reduce heat. Simmer for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.) Rinse and drain the beans.Advertisement
Cook onion and garlic in hot oil in the same pot until tender, stirring occasionally.
Add the beans, chicken broth, and the remaining 3 cups water. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 to 1 1/2 hours or until the beans are tender, stirring occasionally. Drain the beans, reserving the cooking liquid.
Meanwhile, preheat oven to 300 degrees F. Return the drained beans to the pot. Stir in 2 cups of the reserved cooking liquid, the molasses, ketchup, peanut butter, brown sugar, mustard, and Worcestershire sauce.
Bake, covered, for about 2 1/2 hours or until desired consistency, stirring occasionally.
Tip: If using a sugar substitute, we recommend Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 203 cal., 251 mg sodium, 33 g carbo. Exchanges: 2 starch. Carb choices: 2.
2 1/2 starch, 1 lean protein