** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Water should be covering the beans by only 1/2".
4. Bake at 300 for 4 hours.
5. Add more water if necessary and continue cooking if necessary.
6. Remove cover for last 1/2 hour. Salt and
pepper to taste.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Sulfites, Pork, Natural Sweeteners, Mustard, Celery, Navy Beans, Beef, Onion allergies.