April 29th, 2014
By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.
Preheat oven to 350ºF.
Heat a large Dutch oven or other large ovenproof pot with lid over medium heat. Sauté bacon and onion until fat has rendered and onion is softened (bacon should be soft, not crispy). Add garlic to pot and continue to sauté until fragrant. Stir in remaining ingredients, except water; add 2 cups water (if using canned beans, only add 1/2 cup water) and bring to a boil. Turn off heat, cover pot with lid and transfer to the oven. Bake for 50 minutes. Remove lid; if mixture looks dry, stir in another 1/2 cup water. Continue to bake until liquid has thickened and beans have darkened to a mahogany red hue, about 15–30 minutes.
305 calories, 6 g fat, 153 mg calcium, 307 mg sodium, 50 g carbohydrates, 10 g fibre, 11 g protein. Excellent source of folate, iron, manganese and potassium; very high source of fibre; source of vitamin C and calcium.