Boston Baked Beans

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Boston Baked Beans Ingredients

2 c Navy beans, picked over	3 tb Tamari (soy sauce)
1 tb Canola or safflower oil	1 tb Dried mustard
1/3 c Fruit-sweetened catsup	1 ts Fine sea salt
1/4 c Unsulphured molasses

Instructions for Boston Baked Beans

From "May All Be Fed," John Robbins. Morrow, 1992, $23. Put the beans into a large bowl and add enough water to cover by two inches. Put the bowl in a cool place and let the beans soak for 6-12 hours. Drain and rinse the beans. Put the beans in a large pot and add enough fresh water to cover by 2 inches. Cover and bring to a boil over medium-high heat then immediately reduce the heat and simmer until the beans are tender, 45 minutes to 1 1/2 hours, depending on the age of the beans. Drain the beans, reserving the cooking liquid. Put the beans in a 2-quart baking dish. Preheat the oven to 300F. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 6 minutes. Stir the onion into the beans, along with the remaining ingredients. Add enough of the cooking liquid to barely cover the beans. Bake covered, until all of the liquid is absorbed, 1-1 1/2 hours. Serve hot Makes 3-4 main dish servings or 6-8 side-dish servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: BeansCuisine: Uncategorized

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