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Michigan Baked Beans

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  Dried navy beans 1 Pound
  Water 6 Cup (96 tbs)
  Salt 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Onion 1 Large, minced
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Dark molasses 1⁄2 Cup (8 tbs)
  Chili sauce 1⁄2 Cup (8 tbs)
  Canned tomatoes 19 Ounce (1 Can / 2 1/3 Cups)
  Bacon slices 8

Cover beans with water, bring to boil, and boil for 2 minutes.
Cover pan and let stand for 1 hour.
Simmer until almost tender, about 1 1/2 hours.
Drain and reserve liquid.
Add remaining ingredients except bacon; pour into shallow baking pan.
Top with bacon slices, cut into halves.
Bake in preheated slow oven (300°F.) for 2 hours, adding more bean liquid if necessary.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2723 Calories from Fat 127

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 13.8 mg4.6%

Sodium 5439.1 mg226.6%

Total Carbohydrates 543 g180.9%

Dietary Fiber 127.3 g509.3%

Sugars 190.7 g

Protein 119 g237.1%

Vitamin A 83.9% Vitamin C 131.7%

Calcium 183.4% Iron 282.4%

*Based on a 2000 Calorie diet

Michigan Baked Beans Recipe