Baked Beans

• 4 cups water
• 8 ounces dried navy beans (about 1 cup), sorted for stones and shriveled beans, rinsed, and drained
• Cooking spray
• 1 4-ounce loin-end pork chop, all visible fat discarded
• 1 cup Chili Sauce (page 276), or 1 cup no-salt-added ketchup plus dash of red hot-pepper sauce
• 1 cup water (plus more as needed)
• 1 medium onion, chopped
• 2 tablespoons dark or light molasses
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon garlic powder

1. In a Dutch oven, bring the water and beans to a boil over high heat.
2. Boil for 2 minutes.
3. Remove from the heat and let stand for 1 hour.
4. Return to the heat and bring to a simmer over high heat.
5. Reduce the heat and simmer, covered, for 1 hour, or until tender.
6. Rinse and drain well in a colander.
7. Preheat the oven to 350F.
8. Lightly spray a 1 1/2-quart casserole dish with cooking spray.
9. Set aside.
10. In a small nonstick skillet, cook the pork chop over medium-high heat for 2 to 3 minutes on each side, or until browned.
11. Cut into small cubes.
12. Pour the beans into the casserole dish.
13. Stir in the pork, Chili Sauce, 1 cup water, the onion, molasses, brown sugar, mustard, and garlic powder.
14. Bake, covered, for 4 hours, or until the pork is tender.
15. If the beans begin to dry out, stir in more water, about 1/4 cup at a time.
16. (Per serving)
17. Calories: 236
18. Total fat: 3.0g
19. Saturated: 0.5g
20. Trans: 0.0g
21. Polyunsaturated: 0.5g
22. Monounsaturated: 1.0g
23. Cholesterol: 10mg
24. Sodium: 32mg
25. Carbohydrates: 43g
26. Fiber: 11g
27. Sugars: 18g
28. Protein: 11g
29. Calcium: 106mg
30. Potassium: 749mg
31. 2 starch
32. 1 other carbohydrate
33. 1 very lean meat

water, navy beans, cooking spray, pork chop, chili sauce, water, onion, light molasses, light brown sugar, mustard, garlic

Taken from www.epicurious.com/recipes/food/views/baked-beans-392016 (may not work)