Serves: 10
Total Calories: 172

2 1/2 cups northern beans, small
3 quarts water for soaking
6 cups water
1 onion diced
1 cup ketchup
1/2 pound bacon cut into 1-inch pieces
3/4 cup brown sugar, packed
1/4 teaspoon garlic salt
1/2 tablespoon mustard
1 tablespoon horseradish
1 1/2 tablespoons Worcestershire sauce

Sort and rinse beans (navy beans may be substituted for white). Soak in tepid water to cover for 6 to 8 hours. (Or bring beans and water to boil, cook 2 minutes, remove from heat and cover let stand 1 hour.) Drain discard soaking water. Combine soaked beans and 6 cups water. Bring to boil reduce heat. Cover and simmer 1 1/2 hours or until beans are tender. Drain beans, saving cooking water. In 2 1/2-quart bean pot or casserole combine drained beans with remaining ingredients. Cover bake at 300 degrees F. for 4 to 6 hours or until beans are tender, stirring occasionally. Add cooking liquid as needed to keep beans just covered with liquid.
Note: Two cans (1 pound each) pork and beans may be used in place of cooked beans. Bake 3 to 4 hours.

Nutritional Facts:

Serves: 10
Total Calories: 172
Calories from Fat: 30

More Recipes from the Managing Your Meals Cookbook:
Barley Pilaff
Brown Rice Pilaff
Cooked Cornmeal
Country Baked Beans
Creole Beans and Rice
Fried Rice
Rice Pilaff
Steamed Rice
Swiss Oatmeal (Muesli)