Ingredients
- 1 pound dry white beans, like navy, pea or cannellini (see note)
- 2 whole cloves
- 1 small onion, halved lengthwise and peeled
- 2 garlic cloves, smashed and peeled
- 1 bay leaf
- 1 teaspoon salt, more to taste
- ¼ cup ketchup
- ¼ cup molasses
- 3 tablespoons apple cider vinegar
- 1 ½ teaspoons dry mustard powder
- ¼ teaspoon Tabasco sauce, or to taste
- ¼ teaspoon freshly ground black pepper
- 6 slices thick-cut bacon
- Chopped red onion, for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
651 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 91 grams carbohydrates; 17 grams dietary fiber; 22 grams sugars; 32 grams protein; 28 milligrams cholesterol; 1035 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
- Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
- Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt.
- In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
- Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot.
- You can substitute three 15-ounce cans of white beans, if desired. Put them, with their liquid, in a pot and simmer with the ketchup, molasses, vinegar, mustard, Tabasco, pepper and bacon as directed in Step 4. Serve as above.
Dining and Cooking