Boston Baked Beans #1
- 2 1/2 cups dried navy or kidney beans -- soaked 5 hours
- 1/3 cup molasses
- 1/4 cup brown sugar
- 1 Tbsp dry mustard
- 1/4 tsp cayenne
- 1 tsp Bakon yeast (available at health food stores)
- 2 tsp tamari
- 2 medium onions -- chop in large pieces
- 2 bay leaves
- 3 cloves garlic -- minced
- 1 tsp salt
- Freshly cracked pepper
Preheat the oven to 300° F. 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, 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. 401 calories, 1.7 gram fat per 1 cup serving.
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.Servings:
Source: Ann Miner
Submitted by: Recipe Group Member
Date: Aug 21, 1995
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