- Total: 1 hr 35 min
- Prep: 35 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 412
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 9 g
- Sugar
- 27 g
- Protein
- 16 g
- Cholesterol
- 17 mg
- Sodium
- 530 mg
- Total: 1 hr 35 min
- Prep: 35 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 412
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 9 g
- Sugar
- 27 g
- Protein
- 16 g
- Cholesterol
- 17 mg
- Sodium
- 530 mg
Ingredients
Directions
- Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon.
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