Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

From Cooking Light. Per 1 cup serving: 248 calories, 7.2 gfat, 11.8 g protein, 35.4 g carb, 11.2 g fiber, 13 mg cholesterol.

Ingredients Nutrition

Directions

  1. Sort and wash the beans; place in a large Dutch oven.
  2. Add water to cover 2 inches above beans; cover and let stand 8 hours or overnight.
  3. Drain beans; return beans to the pot; stir in salt and pepper.
  4. Preheat oven to 300°.
  5. Fry bacon in a large skillet until crisp; remove bacon from pan using a slotted spoon; set bacon aside.
  6. Add onion and carrot to drippings in pan; saute 5 minutes or until golden.
  7. Add onion mixture, bacon, 2 cups water, and butter to bean mixture; stir well.
  8. Cover and bake for 2 1/2 hours or until beans are very tender, stirring every hour.

Reviews

(1)
Most Helpful

These are so great, and I am so glad to find the recipe here as the one I clipped out of Cooking Light several years ago is almost unreadable! As I recall this was the article about the founder of Williams-Sonoma and contained several fantastic recipes. I usually shred my carrots rather than chopping. Then all the veggies are just butter soft! Comfort food at its best.

TiffyR August 15, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a