Blackstrap Beans
  • 6slices turkey bacon or pork bacon
  • 2large yellow onions, chopped
  • 1 green bell pepper, seeded, deribbed, and coarsely chopped
  • 3cloves garlic, minced
  • 1 3/4cups chopped tomatoes
  • 1/2cup water
  • 1/3cup blackstrap or dark molasses
  • 1/4cup firmly packed dark brown sugar
  • 2tablespoons apple cider vinegar
  • 1tablespoon Worcestershire sauce
  • 1teaspoon dry mustard
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 3cups cooked or canned great Northern beans or cannellini
  • 3cups cooked or canned kidney beans
  1. Set a large, heavy pot over medium-high heat and cook the bacon until crisp, about 4 minutes. Transfer the bacon to a plate covered with paper towels to drain, chop the bacon, and set aside.
  2. Discard all but 2 tablespoons of the drippings in the pot. Add the onion, bell pepper, and garlic to the pot and sauté until tender, stirring often, about 8 minutes. Stir in the tomatoes, water, molasses, sugar, vinegar, Worcestershire sauce, mustard, salt, and pepper until the sugar dissolves. Stir in the beans and bacon. Decrease heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, about 20 minutes. Season to taste.
Recipe Notes
Nutrition Facts
Blackstrap Beans
Amount Per Serving
Calories 412
* Percent Daily Values are based on a 2000 calorie diet.

Reprinted with permission from Recipes for Dairy-Free Living by Denise Jardine (Celestial Arts, 2001).

Calories 412,Fat 8,Perfat 17,Cholesterol 10,Carbo 69,Protein 19