Recipe
Baked Beans, Boston Style
Ingredients
2 1/2 cups
driednavy or kidney beans -- soaked 5 hours
1/3 cup
molasses
1/4 cup
brown sugar
1 tbs
dry mustard
1/4 tsp
cayenne
1 tsp
Bakon yeast(available at health food stores)
2 tsp
tamari (soy sauce)
2
medium onions, chop in large pieces
2
bay leaves
3 cloves
garlic --minced
1 tsp
salt
Freshly cracked pepper
Serving Size: 6
Preparation
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.
Recipe group: Sauce.
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Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from Ann Miner - annminer@pgh.nauticom.net was inserted by Renato Pichler / 2002-04-30 22:26:51
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