Baked Beans with Bread
(Percentage of daily recommendation)
|Calorie||629 kcal||(30 %)|
|Protein||29.07 g||(30 %)|
|Fat||4.1 g||(4 %)|
|Carbohydrates||120.99 g||(81 %)|
|Sugar added||43.65 g||(175 %)|
|Roughage||11 g||(37 %)|
|Vitamin A||49.17 mg||(6,146 %)|
|Vitamin D||0.25 μg||(1 %)|
|Vitamin E||0.2 mg||(2 %)|
|Vitamin B₁||0.75 mg||(75 %)|
|Vitamin B₂||0.38 mg||(35 %)|
|Niacin||12.21 mg||(102 %)|
|Vitamin B₆||0.94 mg||(67 %)|
|Folate||148.32 μg||(49 %)|
|Pantothenic acid||1.16 mg||(19 %)|
|Biotin||3.94 μg||(9 %)|
|Vitamin B₁₂||0.31 μg||(10 %)|
|Vitamin C||49.65 mg||(52 %)|
|Potassium||1,627.81 mg||(41 %)|
|Calcium||400.27 mg||(40 %)|
|Magnesium||206.32 mg||(69 %)|
|Iron||8.16 mg||(54 %)|
|Iodine||2.25 μg||(1 %)|
|Zinc||2.34 mg||(29 %)|
|Saturated fatty acids||0.87 g|
- For the beans
- 500 grams
dried, small white Shelled fava bean
- 250 grams
salted Pork (without rind, substitute bacon)
- 2 tablespoons
- 6 tablespoons
- 2 teaspoons
- 1 teaspoon
- 2 tablespoons
freshly ground black pepper
For the beans, place the beans in a saucepan, cover with cold water and soak overnight. Bring the pan to a boil the next day, and cook for about 10 minutes, covered. Drain in a colander and rinse with cold water.
Preheat the oven to 175°C (approximately 350ºF).
Peel the onions, cut into large pieces and mix with the beans.
Cut the pork into cubes of about 3 cm (approximately 1 1/4 inches). Distribute half of over the bottom of a large ovenproof casserole dish.
Add a layer of beans, followed by the remaining pork.
Bring about ½ liter of water to a boil in a pot (approximately 2 cups). Add the sugar, the molasses, the mustard, the ginger and the vinegar. Season with salt and pepper and bring back to a boil while stirring.
Pour the mixture over the beans and mix everything together. Cover the casserole dish and bake for about 3 hours until the beans are soft. Add extra water during cooking if necessary.
For the bread, combine all ingredients and bring together to form a smooth dough. Traditionally, the dough is placed in a well-greased loaf pan, but you can also use a pudding mold. Cover with a lid or aluminum foil.
Fill a pot about 4 cm high with boiling water. Place a strainer into the pot, so that the loaf pan doesn't come into contact with the water.
Place the loaf pan into the pot of water (without touching the water) and cook for about 3 hours over low heat. Add extra water if too much has evaporated.
Remove the bread from the pan, allow to cool and cut into slices.
Serve with the beans.