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3 cups, (about 1-1/2 lbs.) beans such as pea, navy. etc.
Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approximately 45 minutes or until cooked, but not soft or mushy.
Drain beans. Put in the crockpot. Mix the rest of the ingredients together and stir into the beans.
Turn on low and cook 10 to 12 hours.
Alternatively, add 1/2 cup tomato juice. Cover tightly and cook in 200°F oven overnight.
Poster's Notes:
This recipe calls for dried beans, rather than canned, but you could substitute drained, rinsed, canned beans (small, white) and eliminate the first step of the recipe. My charts say that three cups of dried beans yield about 7 cups of cooked (or canned).
I have made these beans for Shabbat lunch, leaving them in the crockpot considerably longer than the 10 to 12 hours stated in the recipe. I usually add a little extra liquid (water or tomato juice) and they come out just fine.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving:
1 medium onion, chopped
1/2 cup ketchup/catsup
1/2 cup brown sugar
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon ginger, or 1" fresh, minced
1/2 cup tomato juice, if made in oven
Though the recipe states that it serves 12, it makes quite a lot, and could certainly serve 15 as a side dish. I usually end up freezing the leftovers. (They freeze very well.)
225Calories; 1g Fat (3.6%calories from fat); 12g Protein; 44g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 345mg Sodium.
Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.