Nutrition Facts

Serving Size 204 g

(Approx. 8 Servings)

Amount Per Serving

Calories	330	Calories From Fat	25

% Daily Value*

Total Fat 3 g	5%

Saturated Fat 1 g	5%

Trans Fat 0.0 g

Cholesterol 5 mg	2%

Sodium 270 mg	11%

Total Carbohydrate 65 g	22%

Dietary Fiber 14 g	56%

Sugars 30 g

Protein	13 g

Vitamin A 0%	•	Iron 25%

Vitamin C 4%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Boston "Baked" Beans

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 h 10 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 Lb H-E-B Navy Beans, dried

6 Qt water, plus 1 cup

4 Oz bacon, chopped

1 medium white onion, small diced

3 garlic cloves, smashed

1/2 cup(s) brown sugar

1/2 cup(s) dark molasses

1/4 cup(s) Dijon mustard

1/4 cup(s) apple cider vinegar

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Instructions

Rinse and sort dried beans and discard any pebbles or beans that are discolored or cracked.

To pressure soak beans, place in pressure cooker and cover with 6 quarts of water. Close lid, set on bean setting and set timer for 1 minute. At end of cook time, naturally release steam for 20 minutes, then manually release remaining steam. Transfer beans to a colander.

Rinse and dry insert, return to pressure cooker and set to sauté setting for 20 minutes. Add bacon and cook 5 or 6 minutes, stirring as it browns. Add in onions and garlic, and continue to cook until onions are translucent.

Add in remaining ingredients, 1 cup of water and pressure soaked beans. Reseal pressure cooker and set on bean setting for 25 minutes. Allow pot to release steam naturally.

Beans are ready to serve.