Boston Baked Beans

For meatless baked beans that are low in fat and sodium but still packed with flavor, omit the traditional salt pork.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 4 hrs 30 mins 325°F
  • Stand: 8 hrs
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Boston Baked Beans
Ingredients
1 1/4
cups dry navy beans or dry great northern beans (1/2 pound total)
1/2
cup chopped celery
1/2
cup chopped carrots
1/4
cup molasses
1/2
teaspoon salt
1/2
teaspoon dry mustard
1/8
teaspoon pepper
2
cups water
Directions
  1. 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.
  2. 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.
  3. 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
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