Baked Beans with Bread
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 125 g | (83 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 2,465 mg | (62 %) | ||
| Calcium | 342 mg | (34 %) | ||
| Magnesium | 251 mg | (84 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 39 g |
Ingredients
- For the beans
- 500 grams dried, small white Shelled fava bean
- 3 large onions
- 250 grams salted Pork (without rind, substitute bacon)
- 2 Tbsps brown sugar
- 6 Tbsps Molasses
- 2 tsps mustard powder
- 1 tsp ground ginger
- 2 Tbsps Vinegar
- salt
- freshly ground Black pepper
- For the bread
- 70 grams Rye flour (type 997)
- 70 grams Pastry flour (type 1050)
- 70 grams fine Cornmeal
- 3 tsps Baking powder
- ½ tsp salt
- 4 Tbsps Molasses
- ¼ tsp Buttermilk
- 50 grams seedless raisins
- Fat (for greasing)
Preparation steps
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).
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.
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.