Boston Baked Beans
Recipe from
Better Homes and Gardens
For meatless baked beans that are low in fat and sodium but still packed with flavor, omit the traditional salt pork.
Servings:
Makes 8 servings.
Prep Time:
15 mins
Total Time:
12 hrs 45 mins
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Ingredients
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1-1/4 cupsdry navy beans or dry great northern beans (1/2 pound total)see savings
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1 cupchopped onionsee savings
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1/2 cupchopped celerysee savings
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1/2 cupchopped carrotssee savings
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1/4 cupmolassessee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoondry mustardsee savings
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1/8 teaspoonpeppersee savings
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2 cupswatersee savings
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Directions
1.
Rinse beans. In a medium saucepan combine beans and 3 cups water. Cover and let stand 8 hours or overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and soak for 1 hour.) Rinse and drain beans.
2.
In a 1-1/2-quart casserole or bean pot combine soaked beans, onion, celery, and carrots. Stir in molasses, salt, mustard, pepper, and 2 cups water.
3.
Bake, covered, in a 325 degree F. oven for 4-1/2 to 5 hours or until beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed (up to 1 cup). Makes 8 servings.
Nutrition information
Per serving: Calories 133, Total Fat 1 g, Cholesterol 0 mg, Sodium 155 mg, Carbohydrate 26 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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