Orange Rosemary Beans
2 cups dry Navy Beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 Tablespoon Dijon mustard
1 Teaspoon Dried rosemary
1 teaspoon salt
1/4 teaspoon black pepper
Drain soaked beans. In a large stockpot , combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid. In a 3-1/2 quart slow cooker, combine beans, reserved liquid, and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low (200°F.) During the last hour of cooking, increase the heat to high (300°F,) and uncover to evaporate the excess liquid.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 7
Serving size: 1 cup
Sodium: 214mg (560mg using canned beans)
1 lean meat
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