|Preparation Time||15 Minutes|
|Cook Time||2 Hours, 30 Minutes|
|Total Time||2 Hours, 45 Minutes|
|Category||Beans & Legumes|
|Type||Main Dish; Side Dish|
|Diet||Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Gluten Free|
3 slices bacon, chopped
1 1/2 cups onions, chopped
3 tablespoons ginger root, minced
3 cloves garlic, minced
4 cans (15 ounces each) great northern beans
1/2 cup packed dark brown sugar
1/2 cup light molasses
1/2 cup tomato ketchup
1/2 cup apple cider
1 tablespoon Dijon-style mustard
1/2 cup crushed gingersnaps
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
Preheat oven to 300ï¿½F.
Place bacon into medium skillet and fry until crisp. When the bacon has finished cooking, place onto paper towels to drain some of the fat. Once all of the bacon has been cooked, discard all but 1 teaspoon of the fat in skillet. Chop cooked bacon into 1/2 inch pieces.
With remaining 1 teaspoon of bacon fat still in the skillet, add the onions, ginger, and garlic, sautï¿½ing for 4-5 minutes or until the vegetables become tender.
When vegetables have become tender, add the mixture to a large bowl. Mix the vegetables with all remaining ingredients, including bacon, and pour the mixture into a 2-quart casserole dish.
Place the casserole dish into the preheated oven, and bake, covered for 2 hours. After two hours, remove the cover and bake for an additional 30 minutes. Discard the bay leaves, and serve warm.
Calories: 420 cal
Total fat: 3g
Saturated fat: 1g