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Ingredientes
- 1 lb Bacon diced
- 2 c. Diced onions
- 1 Tbsp. Minced garlic
- 1 lb Dry navy white beans soaked overnight, and liquid removed
- 1/2 c. Steen's 100 percent Pure Cane Syrup
- 1/2 c. Light brown sugar
- 2 1/2 c. Ketchup
- 1/4 c. Yellow mustard Salt to taste Freshly-grnd black pepper to taste
- 1 gal Chicken stock
- 2 x Bay leaves
Direcciones
- In a large pot, over medium heat, add in the bacon and render till crispy, about 4 to 6 min. Add in the onions and continue to saute/fry for 3 to 4 min. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hrs, or possibly till tender, stirring occasionally. From time to time, one might need to add in a little water at a time if the beans need some to prevent burning.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 955g | |
| Recipe makes 6 servings | |
| Calories 664 | |
| Calories from Fat 319 | 48% |
| Total Fat 35.38g | 44% |
| Saturated Fat 11.67g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 3087mg | 129% |
| Potassium 1373mg | 39% |
| Total Carbs 66.63g | 18% |
| Dietary Fiber 7.6g | 25% |
| Sugars 42.82g | 29% |
| Protein 23.27g | 37% |
