Eastern Baked Beans

[Guest guest]

* Exported from MasterCook *

 

Eastern Baked Beans

 

Recipe By : The (Almost) Not Fat Cookbook, by Grogan, page 101

Serving Size : 6 Preparation Time :0:00

Categories : *No Fat Cookbook Beans And Legumes

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 cups small white navy or pea beans

(reserve liquid after cooking)

6 cups water

2 tablespoons Sesame Meal

(see separate recipe)

1 small onion -- peeled and whole

1 cup reserved bean liquid

3/4 cup fancy molasses

OR 1/2 cup honey or other liquid sweetener

and 1/4 cup blackstrap molasses

2 teaspoons salt

1 teaspoon dry mustard

remaining bean liquid

 

I've always loved real, New England-style baked beans, with no new-fangled

extras like tomato sauce. In this simple recipe, the roasted sesame meal

stands in for the salt pork flavor; otherwise, the ingredients are few and

simple. The results are lots of good eating!

 

Serves 6

 

Soak beans in water to cover for 8 hours.

 

Drain off the soaking water, and bring the soaked beans to a boil in a

large pot with 6 cups water. Lower the heat and simmer the beans for 10

minutes. Drain the beans and reserve the cooking water. Preheat the oven

to 300F. Place the beans in a casserole or bean pot, and mix with Sesame

Meal. Insert onion into the center of the beans.

 

Combine 1 cup reserved bean liquid, molasses, salt, and dry mustard and

pour over the beans, stirring well. Add just enough reserved bean liquid

to cover the beans. Cover the pot and bake for 2 hours. Add the remaining

bean liquid.

 

Stir well and bake for 1 1/2 to 2 hours more, or until the beans are very

tender and the liquid is absorbed. Bake uncovered for the last half hour.

 

Per serving: Calories: 372, Protein: 12 gm., Carbohydrates: 78 gm., Fat: 1 gm.

 

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