Baked Beans, Boston Style

By Hklbrries

Molasses, mustard, and long, slow cooking give Boston baked beans their characteristic flavor. Salt pork is traditional, too, but here, Bakon yeast contributes the smoky flavor instead. These beans spend many hours in a slow oven. A Crockpot would work fine, too.

Ingredients

• 2 1/2 cups dried navy or kidney beans, soaked 5 hours
• 1/3 cup molasses
• 1/4 cup brown sugar
• 1 tbsp dry mustard
• 1/4 tsp cayenne
• 1 tsp Bakon yeast (available at health food stores)
• 2 tsp tamari
• 2 medium onions, chopped in large pieces
• 2 bay leaves
• 3 garlic cloves, minced
• 1 tsp salt
• Freshly cracked pepper

Details

Servings 6

Preparation

Step 1

Preheat the oven to 300 F.

Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt and pepper.

Place in a bean pot or 2-quart baking dish and add water to cover the beans. Cover and bake until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out. Remove the cover during the last half hour of cooking so a crust can form. Serve with corn bread and salad.

Nutrition Information
Per (1 cup) serving
401 calories
1.7 g fat
0 mg cholesterol
21.7 mg sodium