Vermont Baked Beans With Ham
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Dried baby lima beans |
| 6 | c | Water |
| 2 | c | Baked ham, diced |
| 1 | T | Prepared mustard |
| 1/2 | c | Brown sugar |
| 1/2 | c | Maple-flavored syrup |
| 1 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Soak beans in water overnight in slow-cooking pot. Cover and cook on high for 2 to 3 hours or until tender but not mushy. Drain, saving liquid. Return beans to slow-cooking pot. Stir in ham, mustard, brown sugar, maple syrup, salt, pepper, and 1/2 cup liquid from beans. Cover and cook on low for 8 to 10 hours. If using ham hocks, cut ham off bones. Return meat to beans. Recipe By : From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 631.5mg
Potassium: 342mg
Carbohydrates: 32.9g
Fiber: 4.6g
Sugar: 18.8g
Protein: 5.2g