Baked Beans for Jo

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* Exported from MasterCook *

 

Boston Baked Beans

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Cooking Light 1995 Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried navy beans -- (2 cups)

Vegetable cooking spray

2 cups chopped onion

1 cup chopped green bell pepper

4 cups water

1/2 cup molasses

1/3 cup ketchup

1/4 cup firmly packed brown sugar

2 tablespoons prepared mustard

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground red pepper -- cut crosswise into thin strips

5 vegetarian " bacon " slices -- cooked

 

 

Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water

to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat;

cover and let stand 1 hour.

 

Drain beans in a colander, and set aside. Coat pan with cooking spray, and place

over medium-high heat until hot. Add onion and bell pepper, and sauté for 7

minutes or until tender. Remove from heat, and stir in the beans, 4 cups water,

and the remaining ingredients.

 

Cover and bake at 325 degrees for 2-1/2 hours. Uncover and bake for an

additional 1-1/2 hours or until the sauce thickens, stirring occasionally.

 

(serving size: 3/4 cup)

 

 

 

Source:

" Cooking Light, May 1995, page 117 "

Copyright:

" © Cooking Light "

 

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Per Serving (excluding unknown items): 244 Calories; 1g Fat (3.1% calories from

fat); 11g Protein; 50g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 258mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1

Other Carbohydrates.

 

NOTES : To soak beans before cooking, sort and wash beans, and place in a large

ovenproof Dutch oven. Cover with water to 2 inches above beans; cover and let

stand 8 hours. Drain in a colander.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

New England Baked Beans

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Nov/ Dec '97 Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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3 cups dried Great Northern beans

8 cups water

1 1/4 cups chopped onion

1 cup barbecue sauce

3/4 cup packed brown sugar

1/4 cup molasses

1 tablespoon prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

 

Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to

2 inches above beans, and bring to a boil. Cook 2 minutes. Remove from heat;

cover and let stand 1 hour.

 

Drain beans, and return to pan. Add 8 cups water and onion, and bring to a boil.

Cover, reduce heat, and simmer 2 hours or until beans are tender.

 

Preheat oven to 350º.

 

Drain bean mixture; return to pan. Add barbecue sauce and remaining ingredients;

stir well. Cover and bake at 350º for 1 hour.

 

Serving Size: 1/2 cup

 

Description:

" America's most famous bean dish was invented by the Puritan women of

Boston. In addition to molasses and brown sugar, this version gets its

sweet tang from barbecue sauce. Rather than salt pork, turkey bacon is

used to reduce fat. "

Source:

" Cooking Light, November/December 1997, p.226 "

Copyright:

" © Cooking Light "

 

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Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.5% calories from

fat); 8g Protein; 38g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 220mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0