Nutrition per serving may change if servings are adjusted.
1 pound dry navy beans or Great Northern beans (2- ⅓ cups)
4 ounces turkey bacon, chopped
¾ cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
3 tablespoons 3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar (see Tip)
½ cup ketchup
2 tablespoons cider vinegar
1 teaspoon dry mustard
¼ teaspoon black pepper
Rinse and drain beans. In a 4- to 5-quart oven-going Dutch oven, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and 8 cups water in Dutch oven. Cover and let soak overnight.) Drain and rinse beans.
Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1- ¼ hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
Preheat oven to 300°F. In the same Dutch oven, combine turkey bacon, onion, celery, garlic and ginger; cook over medium heat until onion is tender, stirring occasionally. Add brown sugar; cook and stir until sugar is dissolved. Stir in ketchup, vinegar, dry mustard and pepper. Stir in drained beans and 1 cup of the reserved bean liquid. If desired, transfer mixture to a bean pot.
Bake, covered, about 2- ¼ hours or until desired consistency, stirring occasionally. If necessary, stir in additional reserved bean liquid.
Tip: If using a sugar substitute, choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 168 calories, 27 g carbohydrate, 232 mg sodium.