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Archived Recipe for January 2006
Boston Baked Beans
INGREDIENTS:
2 cups dry Navy Beans (or any other dry beans)
Water
1/2 cup brown sugar
1/4 cup molasses or maple syrup
1 cup lowfat milk (or 1 cup bean liquid)
1 teaspoon salt
DIRECTIONS:
Starting with 2 cups of dry Navy Beans (1 pound,) clean, soak, drain, and rinse beans.
In a large saucepan, add beans and 6 cups of fresh water.
Bring to a boil and simmer for 2 hours.
Drain the beans (be sure to save 1 cup of this liquid if you plan to substitute it for milk.)
In a 4-quart casserole dish (10-inch diameter; 4-1/2-inch depth) combine the beans, milk (or bean liquid,) brown sugar, molasses (or maple syrup,) and salt.
Bake at 350°F for 1 hour.
NUTRITIONAL INFORMATION: (per serving)
Yield: 6 cups
**Nutritional analysis used lowfat milk instead of bean liquid.
Serving size: 1 cup
Calories: 356
Carbohydrates: 63g
Fat: 1g
Cholesterol: 0mg
Protein: 17g
Fiber: 10g
Sodium: 383mg
Courtesy of the Michigan Bean Commission
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