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Baked Beans

This recipe is based on Deborah Madison’s recipe for Boston-style baked beans found in Dean Ornish’s Eat More, Weigh Less. The ingredients here are a little more available and the spicing is a tad sweeter with less heat. (12 servings)

  • 5 cups dried navy beans
  • 2/3 cup dark molasses
  • 2/3 cup brown sugar
  • 1 Tbsp. dry mustard
  • ½ tsp. chili powder
  • 1 tsp. liquid smoke
  • 1 Tbsp. + 1 tsp. soy sauce
  • 5 cups chopped yellow onions
  • 1 bay leaf
  • 1 ½ Tbsp. minced fresh garlic
  • 1 ½ tsp. salt
  • 1 ½ tsp. black pepper
  • 10 cups water

Sort and rinse beans making sure there are no rocks or debris. Soak in 3-4 times their volume of water overnight at room temperature. The next day drain the soaking water, rinse the beans and place them in a heavy-bottomed stockpot. Add all the other ingredients. Bring to a boil then turn to a low simmer. Cook covered on low heat until the beans are tender. This will take several hours and you may need to add more water as they are cooking.

Per Serving: Calories: 155 Protein: 4gm Fat: 1gm Carbohydrates: 37gm Sodium: 430mg

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