Baked Chili Beans
|Red kidney beans||1 Pound|
|Water||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Onions||2 , diced|
|Bacon dripping||2 Tablespoon|
|Tomato sauce||7 1⁄2 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Molasses||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Ketchup||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Soak beans in water overnight.
Saute garlic and onion in hot bacon dripping until lightly browned.
Add beans in their liquid and all remaining ingredients.
Cover and simmer gently for 3 hours or until beans are tender, adding more water if necessary.
Or bake in a covered deep casserole at 275F for 5 to 6 hours.
Stir mixture occasionally and add a little boiling water to prevent sticking.
To serve, lift out ham bone and dice or chop large meat pieces.
Discard bone and stir meat into bean mixture.
Taste for seasoning.
Serving size: Complete recipe
Calories 2413 Calories from Fat 338
% Daily Value*
Total Fat 38 g59%
Saturated Fat 10.9 g54.7%
Trans Fat 0 g
Cholesterol 29.1 mg9.7%
Sodium 5570.1 mg232.1%
Total Carbohydrates 425 g141.6%
Dietary Fiber 82.1 g328.4%
Sugars 109.9 g
Protein 110 g220.9%
Vitamin A 111.9% Vitamin C 132.9%
Calcium 69.8% Iron 216.3%
*Based on a 2000 Calorie diet