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baked beans

For Karen, looking for a way to make juicy baked beans:

I tried this recipe (which I may well have copied from this list recently)  
for the first time last week, and they were absolutely delicious. I kept  
checking and stirring them every half hour or so at the end, and frequently  
added water (one time I added just a couple of tablespoons more tomato puree  
and a tablespoon or so more molasses) when they started to look like they  
were drying out. I also added some salt when they were finished baking.  
Early on in the cooking process I thought they smelled rather odd, but by  
the end they were absolutely yummy.

Good luck!


Mom's Best Baked Beans (Vegan)

2 cup Chopped onions
1 Fresh garlic clove; peeled and finely chopped
4 cup  Water
1/2 cup  Firmly packed brown sugar
1/2 cup  Molasses
2 Tbsp Apple cider vinegar
4 Bay leaves
1 tsp Dry mustard
1/4 tsp Pepper
1/4 tsp Nutmeg
1/4 tsp Ground cinnamon
1/8 tsp Allspice
32 oz Canned tomato sauce
1 lb Navy beans; dried uncooked

This is a wonderful recipe that I got from a cookbook called Lean Luscious
& meatless.  It takes a little bit of time to prepare but is well worth
the effort.  It is the best baked beans I have ever had. You can
substitute baby limas for the navy beans. I have changed a few things from
the original recipe to suit my own taste so feel free to add any of your
favorite seasonings.

Rinse & drain beans. Place in a large bowl with remaining ingredients
except tomato sauce. Mix well cover & place in the refigerator for 24
hours. TO COOK: Transfer bean mixture to a large oven proof pot.  Add
tomato sauce. Bring to a boil over medium heat.  Reduce heat to low, cover
& simmer 45 min stirring occassionally. Preheat oven to 300 degrees.
Place pot in oven. bake 4 hours covered. Check beans every half hour or so
adding water and stirring as needed. When beans are done to your likeness
remove from oven and serve. : Nutrition (per serving): 283 calories Total
Fat 1 g (3% of calories) :