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Baked Beans,
Boston Style
From: Ann Miner
Eat More, Weigh Less:
Dr. Dean Ornish's Life Choice Program for Losing Weight Safely
While Eating Abundantly
[buy
US]
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Recipe By: Eat More, Weigh Less
Serving Size: 6
- 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.
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.
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