Recipe: Orange Rosemary Beans

Orange Rosemary Beans

2 cups dry Navy Beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon black pepper

Drain soaked beans. In a large stockpot , combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat.

Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid.

In a 3-1/2 quart slow cooker, combine beans, reserved liquid, and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low (200F.)

During the last hour of cooking, increase the heat to high (300F,) and uncover to evaporate the excess liquid.

Servings per recipe: 7
Serving size: 1 cup
Nutritional Information (per serving):
Calories: 330, Carbohydrates: 66g, Fat: 1g,
Cholesterol: 0mg, Protein: 14g, Fiber: 10g,
Sodium: 214mg (560mg using canned beans)

Food exchanges:
2-1/2 starch/bread, 1 lean meat, 2 fruit

Source: The Michigan Bean Commission