Directions:
- Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse.
- Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid.
- Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don't stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry.
- While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot.
- Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands.
- Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid.
- Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals.
- For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!).
- It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5455.35 Kcal (22840 kJ) | ||
| Calories from fat | 983.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.24g | 168% | |
|---|---|---|---|
| Cholesterol | 149.66mg | 50% | |
| Sodium | 11101.15mg | 463% | |
| Potassium | 15648.24mg | 333% | |
| Total Carbs | 921.63g | 307% | |
| Sugars | 380.54g | 1522% | |
| Dietary Fiber | 223.98g | 896% | |
| Protein | 234.9g | 470% | |
| Vitamin C | 145.2mg | 242% | |
| Iron | 58.3mg | 324% | |
| Calcium | 2037.7mg | 204% | |
| Amount Per 100 g | |||
| Calories | 261.15 Kcal (1093 kJ) | ||
| Calories from fat | 47.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 168% | |
|---|---|---|---|
| Cholesterol | 7.16mg | 50% | |
| Sodium | 531.42mg | 463% | |
| Potassium | 749.1mg | 333% | |
| Total Carbs | 44.12g | 307% | |
| Sugars | 18.22g | 1522% | |
| Dietary Fiber | 10.72g | 896% | |
| Protein | 11.24g | 470% | |
| Vitamin C | 7mg | 242% | |
| Iron | 2.8mg | 324% | |
| Calcium | 97.5mg | 204% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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