• 3 slices of bacon, chopped
• 1-1/2 cups onion, chopped
• 3 Tbs. fresh ginger root, minced
• 3 cloves garlic, crushed
• 3-3/4 lbs. canned Great Northern beans, or Navy beans, drained and rinsed
• 1/2 cup dark brown sugar, packed
• 1/2 cup light molasses
• 1/2 cup salsa tomato ketchup
• 1/2 cup apple cider
• 1 Tbs. Dijon mustard
• 4 gingersnap cookies
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. ground allspice
• 2 bay leaves

Fry bacon until crisp in medium skillet; drain bacon thoroughly on paper towels. Discard all but 1 teaspoon bacon fat; add onions, ginger root and garlic to skillet and sauté until tender, 4-5 minutes.

Mix all ingredients in 2-quart casserole. Bake, covered, at 300°F for 2 hours; bake, uncovered, for 30 minutes. Discard bay leaves.

Courtesy American Dry Bean Board.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 420, fat 2.5g, 5% calories from fat, cholesterol 2mg, protein 19.5g, carbohydrates 83.9g, fiber 15.9g, sugar 36.9g, sodium 290mg, diet points 5.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.1, Bread: 3.0, Lean meat: 0.1, Fat: 0.2, Sugar: 2.0, Very lean meat protein: 0.0

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