Team these calcium-rich beans with barbecued dishes, or use them as a topping for baked potatoes. If using turkey bacon, use 2 tablespoons of olive oil to sauté the onion, bell pepper, and garlic.
Blackstrap Beans
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Ingredients
- 6 slices turkey bacon or pork bacon
- 2 large yellow onions, chopped
- 1 green bell pepper, seeded, deribbed, and coarsely chopped
- 3 cloves garlic, minced
- 1 3/4 cups chopped tomatoes
- 1/2 cup water
- 1/3 cup blackstrap or dark molasses
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked or canned great Northern beans or cannellini
- 3 cups cooked or canned kidney beans
Instructions
- Set a large, heavy pot over medium-high heat and cook the bacon until crisp, about 4 minutes. Transfer the bacon to a plate covered with paper towels to drain, chop the bacon, and set aside.
- Discard all but 2 tablespoons of the drippings in the pot. Add the onion, bell pepper, and garlic to the pot and sauté until tender, stirring often, about 8 minutes. Stir in the tomatoes, water, molasses, sugar, vinegar, Worcestershire sauce, mustard, salt, and pepper until the sugar dissolves. Stir in the beans and bacon. Decrease heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, about 20 minutes. Season to taste.
Recipe Notes
Nutrition Facts
Blackstrap Beans
Amount Per Serving
Calories 412
* Percent Daily Values are based on a 2000 calorie diet.
Reprinted with permission from Recipes for Dairy-Free Living by Denise Jardine (Celestial Arts, 2001).
Calories 412,Fat 8,Perfat 17,Cholesterol 10,Carbo 69,Protein 19
