|The Bean Harvest Cookbook|
|by Ashley Miller|
Long a favorite food for those interested in high-fiber, low-fat nutrition, beans are also an excellent source of protein.
1 - 10 of 124 for baked pea beans
Wash and pick over beans carefully, removing any ... add remaining ingredients. Bake beans for 90-120 ... A, less than 1mcg Vitamin B12, 55.5mg Vitamin C.
Pick over beans. Rinse and ... Place in bean pot or casserole. Bake at 350 degrees for 4 hours adding boiling water as they cook. 1 pound swells to 2 pounds.
Mix beans with sugar, onion, ... bacon and cover with corn flakes. Bake at 400 degrees for 1 hour, or until slightly moist. Serve warm. Yield: 4-6 portions.
Blanch beans for 10 minutes ... with hot water. Bake 4-6 hours. Add hot water, if necessary. Uncover last hour to brown. Beans should be tender, not mushy.
Soak overnight the beans. Parboil until ... water. Stir in the salt pork, dry mustard, molasses and salt. Mix and bake for 6 hours, stirring occasionally.
Wash beans and soak overnight, ... degree oven. When it starts to simmer, turn down to 225 degrees. Keep adding water every hour and cook about 6 to 7 hours.
Soak beans anywhere from 2 ... stir in sugar, maple syrup and bake in 375 degree oven for 45 minutes to 1 hour. Remove while still lightly liquid, let set.
In a deep kettle, soak the beans overnight in water ... pork on top. Bake, covered, for ... so liquid remains on top of beans all the time. Do not stir.
Cover beans with cold water; ... to cover beans. Bake, covered, 6 ... water). To brown top of beans, remove cover 30 minutes before end of cooking time.
Wash and soak the beans overnight, allowing plenty ... cover the beans slightly. Bake covered in 300 degree oven 6-8 hours, adding more water as needed.
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