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Recipe Name: Boston Baked Beans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

2 Cup(s) Navy beans, picked over
and rinsed
1 Tablespoon(s) Canola or safflower oil
1/3 Cup(s) Fruit-sweetened catsup
1/4 Cup(s) Unsulphured molasses
3 Tablespoon(s) Tamari, soy sauce
1 Tablespoon(s) Dried mustard
1 Teaspoon(s) Fine sea salt
From "May All Be Fed," John Robbins. Morrow, 1992, $23.Put the beans
into a large bowl and add enough water to cover by twoinches. Put the
bowl in a cool place and let the beans soak for 6-12hours. Drain and
rinse the beans. Put the beans in a large pot and addenough fresh water
to cover by 2 inches. Cover and bring to a boil overmedium-high heat
then immediately reduce the heat and simmer until thebeans are tender,
45 minutes to 1 1/2 hours, depending on the age of thebeans. Drain the
beans, reserving the cooking liquid. Put the beans in a2-quart baking
dish. Preheat the oven to 300'F.Heat the oil in a large skillet over
medium heat. Add the onion and cookuntil softened, about 6 minutes.Stir
the onion into the beans, along with the remaining ingredients.
Addenough of the cooking liquid to barely cover the beans. Bake
covered,until all of the liquid is absorbed, 1-1 1/2 hours. Serve
hotMakes 3-4 main dish servings or 6-8 side-dish servings.From Tuscon
area newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 181
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 574mg
Potassium: 632.9mg
Carbohydrates: 32.2g
Fiber: 12.8g
Sugar: 2.1g
Protein: 12.4g

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