Boston Baked Beans
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
navy beans |
|
4 |
strips |
bacon -- lower sodium -- diced |
|
1 |
small |
onion -- diced |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
tablespoon |
Dijon mustard |
|
1/4 |
cup |
molasses |
|
1/4 |
cup |
light brown sugar |
|
2 |
tablespoons |
no salt added tomato paste |
|
1/8 |
teaspoon |
ground cloves |
|
1 |
whole |
bay leaf |
|
1 |
tablespoon |
cider vinegar |
Cover beans with water and soak overnight. Simmer the beans in the same water for 1 to 2 hours. Drain reserving water. Heat oven to 325°F. Layer beans in large pot with onion and bacon. Cook molasses, tomato paste, Worcestershire sauce, mustard, vinegar and cloves in a small pan until boiling. Pour over beans. Add enough reserved water to cover. Add bay leaf. Cover the pan tightly and cook for 1 1/2 to 2 hours. Remove lid and add more liquid if needed. Cook another 1 1/2 to 2 hours. Remove bay leaf to serve. Makes 6 servings. |
| Per Serving: 331 Calories; 3g Fat (8.1% calories from fat); 17g Protein; 61g Carbohydrate; 18g Dietary Fiber; 3mg Cholesterol; 121mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. |