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 image placeholder

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.

Source: Ann Miner
Submitted by: Recipe Group Member
Date: Aug 21, 1995