Date: Mon, 21 Aug 1995 08:50:17 +0000
From: "Ann Miner" (annminer@pgh.nauticom.net)
* Exported from MasterCook II *
Baked Beans, Boston Style
Recipe By : Eat More, Weigh Less
Serving Size : 6 Preparation Time :0:00
Categories : Beans Low-Fat
Amount Measure Ingredient -- Preparation Method
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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
(available at health food stores)
2 teaspoons tamari
2 medium onions -- chop in large pieces
2 bay leaves
3 cloves garlic -- minced
1 teaspoon salt
Freshly cracked pepper
Preheat the oven to 300 degrees. 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.
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Serving Ideas : 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.
kwvegan vegan