JIM BEAM BAKED BEANS
(Number of Powerfoods: 3)
2 CUPS DRIED NAVY BEANS, PICKED OVER AND RINSED
3 STRIPS THICK-CUT BACON, CUT INTO ½-INCH PIECES
1 YELLOW ONION, CHOPPED
4 CUPS WATER
2 BAY LEAVES
½ CUP LIGHT MOLASSES
1½ TABLESPOONSDRYMUSTARD
¼ CUP JIM BEAM BOURBON
3/4 TEASPOONSALT1. Put the beans in a large bowl and add cold water to cover by at least 2 inches. Soak overnight.
Drain, rinse, and drain again.
2. Cook the bacon in a Dutch oven or large pot over medium heat. When it starts to sizzle, add the
onion and cook for 2 minutes, stirring. Add the beans, 4 cups water, and bay leaves. Bring to a boil
over high heat. Reduce the heat and simmer for 1 hour and 10 minutes, until the beans have softened.
Remove from the heat and discard the bay leaves.
3. Stir in the molasses, mustard, bourbon, and salt. Return the pot to the stove and cook over low heat
for 4½ to 5 hours, until very tender.
Makes 12 1/3-cup servings.
Per serving: 200 calories, 4 g protein, 19 g carbohydrates, 4 g fat (1 g saturated), 197 mg sodium, 6
g fiber
ABS DIET POWER TIP
Add a shot of Tabasco or other hot sauce to soups and stews. Researchers found that levels of
insulin—which triggers body fat storage—were lowered by as much as 32 percent following a
spicy meal.