Boston Baked Beans
cups dry navy beans or dry great northern beans (1/2 pound total)
cup chopped onion
cup chopped celery
cup chopped carrots
teaspoon dry mustard
- Rinse beans. In a medium saucepan combine beans and 3 cups water. Cover and let stand 8 hours or overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and soak for 1 hour.) Rinse and drain beans.
- In a 1-1/2-quart casserole or bean pot combine soaked beans, onion, celery, and carrots. Stir in molasses, salt, mustard, pepper, and 2 cups water.
- Bake, covered, in a 325 degree F. oven for 4-1/2 to 5 hours or until beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed (up to 1 cup). Makes 8 servings.
Nutrition Facts(Boston Baked Beans)
- Per serving:
- 133 kcal cal.,
- 1 g fat
- 155 mg sodium,
- 26 g carb.,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet