Baked Beans, Boston Style
2 1/2 cups dried navy or kidney beans -- soaked 5 1/3 cup molasses 1/4 cup brown sugar 1 tablespoon dry mustard 1/4 teaspoon cayenne 1 teaspoon Bakon yeast -- (available at health ...
Ingredients
- 21/2 cups dried navy or kidney beans -- soaked
- 1/3cupmolasses
- 1/4cupbrown sugar
- 1tablespoondry mustard
- 1/4teaspooncayenne
- 1teaspoonbakon yeast
- 2medium onions -- chop in large pieces
- 2bay leaves
Directions
- 1
2 1/2 cups dried navy or kidney beans -- soaked 5 1/3 cup molasses 1/4 cup brown sugar 1 tablespoon dry mustard 1/4 teaspoon cayenne 1 teasp
- 2
Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again
- 3
Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay lea
- 4
Place in a bean pot or 2-quart baking dish and add water to cover the beans
- 5
Cover and bake until the beans are very soft, 7 to 8 hours
- 6
Check periodically and add more water, if needed, to keep the beans from drying out
- 7
Remove the cover during the last half hour of cooking so a crust can form
- 8
401 calories, 1.7 gram fat per 1 cup serving.