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boston-baked-beans-2 recipe

Date: Thu, 26 Oct 95 09:35:09 EST
 From: "Margaret Baechler" (mbaechle@wfcsmtp.ie3.lehman.com)
 Holly:  You can't get much sweeter than Boston Baked Beans.  I use navy pea 
 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 I suppose.   Heinz (I 
 believe) makes a vegetarian BB in a can.  I don't know if it's fatfree, but 
 there's no pork anyway.  
 Boston Baked Beans
 1 pound (450g) small white or Great Northern beans, soaked
 2 onions, each stuck with 2 cloves
 1/2 cup (125ml) dark brown sugar
 2 tablespoons molasses
 2 teaspoons dry mustard
 1 teaspoon salt
 Salt & 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 
 250F (125C) adding more liquid if too dry.  If the dish is too liquid, 
 remove the lid for the last 30 minutes of cooking.  
 (adapted from "Bean Feast", by Valerie Turvey (c)1979)
 kwvegan vegan