Boston Baked Beans
Side Dish Beans and Peas Baked Beans
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Servings per recipe: 6
Calories per serving: 382
Preparation time: 30m
Total cooking time: 5h
Ingredients:
- 2 cups navy beans
- 1/2 pound bacon
- 1 onion, finely diced
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Directions:
- 1 Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
- 2 Preheat oven to 325 degrees F (165 degrees C).
- 3 Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
- 4 In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- 5 Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Nutrion facts:
| Total Fat | 6.3g | 10% |
| Saturated Fat | 2.0g | |
| Cholesterol | 14mg | 5% |
| Sodium | 1320mg | 53% |
| Potassium | 1174mg | 33% |
| Total Carbohydrates | 63.1g | 20% |
| Dietary Fiber | 17.3g | 69% |
| Protein | 20.7g | 41% |
| Sugars | 20g | |
| Vitamin A | 194IU | |
| Vitamin C | 7mg | |
| Calcium | 141mg | |
| Iron | 5mg | |
| Thiamin | 1mg | |
| Niacin | 7mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 157mg | |
| Folate | 259mcg |
