Boston Baked Beans
By Fitness and Freebies
You can't get much sweeter than Boston Baked Beans. The sweetener is brown sugar and molassas. Traditionally one would also use salt pork in the recipe, but it's fine with out it (add some liquid smoke to taste). And lots of folks eat beans on toast so you could mash it into a spread and use as a sandwich filling.
2 1/2 cups dried navy or kidney beans, soaked 5 hours
1/3 cup molasses
1/4 cup brown sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne
1 teaspoon Bakon yeast
2 teaspoons tamari
2 medium onions, chop in large pieces
2 bay leaves
3 cloves garlic, minced
1 teaspoon salt
Freshly cracked black pepper to taste
Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again.
Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast (available at health food stores), and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a bean pot or 2-quart baking dish and add water to cover the beans. Cover and bake until the beans are very soft, 7 to 8 hours.
Check periodically and add more water, if needed, to keep the beans from drying out. Remove the cover during the last half hour of cooking so a crust can form.
Serving Suggestion: Serve with corn bread and a salad.
NOTES: Bakon yeast contributes the smoky flavor instead of using salt pork. A crockpot would work fine with this recipe.
Recipe makes 6 servings
Serving size: 1 cup
401 calories, 1.7 gram fat
Boston Baked Beans II
1 pound small white or Great Northern beans, soaked
2 onions, each stuck with 2 cloves
1/2 cup dark brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon salt
Salt and liquid smoke to taste
Cook the beans in unsalted water for 1 hour.
Drain and reserve the liquid. Use a heavy casserole with a lid and place the onions at the bottom. Cover with the beans.
Mix the sugar, molasses, mustard, salt and a good amount of black pepper with 1 cup (250ml) of the bean liquid.
Pour over the beans, stir gently and cover the casserole.
Bake for at least 3 hours at 250 degrees adding more liquid if too dry. If the dish is too liquid, remove the lid for the last 30 minutes of cooking.
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