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Tangy Cranberry Beans

Name: Tangy Cranberry Beans
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 10 servings.
Ingredients: 3 cups dried navy beans; 4 cups unsweetened cranberry juice; 1/2 pound bacon strips, cooked and crumbled; 1 medium onion, chopped; 1/2 cup ketchup; 1/3 cup packed brown sugar; 1/4 cup molasses; 1-1/2 teaspoons salt; 1-1/2 teaspoons ground mustard; 1/8 teaspoon ground ginger

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. + soaking Cook: 6 hours

Makes

10 servings

Whenever I take these beans to barbecues, they’re always eaten up right away. —Wendie Osipowicz, New Britain, Connecticut

Tangy Cranberry Beans Recipe photo by Taste of Home

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Ingredients

3 cups dried navy beans
4 cups unsweetened cranberry juice
1/2 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1/2 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1/8 teaspoon ground ginger

Directions

Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid.
Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

Nutrition Facts

3/4 cup: 349 calories, 4g fat (1g saturated fat), 8mg cholesterol, 671mg sodium, 63g carbohydrate (23g sugars, 10g fiber), 17g protein.

Tangy Cranberry Beans

Ingredients

Directions

Nutrition Facts

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