Boston Baked Beans

Sharon's Healthy Recipes

Boston Baked Beans are a great picnic food. Making them from “scratch” with dried beans adds tremendous flavor. However, canned beans can easily be substituted.

Ingredients

2 cups or about 1 pound dried navy or great northern beans
1 bay leaf
1/3 cup unsulphured molasses*
2 tbs pure maple syrup
1 medium onion, chopped
2 tsp dry mustard
1 tsp garlic powder
1 to 2 tsp sea salt (adjust to taste)
2 tbs real butter (not margarine)
1 cup reserved cooking liquid

No of Servings: 8

Instructions

Place dried beans in a large bowl and cover them with “purified” water (not tap water.) Allow beans to soak overnight or all day, (about 8 hours.) Drain beans. Put beans and bay leaf in crockpot and cover with fresh water. Cook for 4 to 6 hours or until beans are slightly soft. Drain beans again, reserving 1 cup of the cooking liquid. Place beans back in the crockpot. Add reserved cooking liquid and remaining ingredients. Stir well to combine. Cook in crockpot for 3 to 4 hours. (An alternative is to place prepared beans in a roasting pan and bake in the oven at 350 degrees for an hour.

Notes

Unsulphured molasses is found in the health food section of the grocery store along with other sweeteners. I use Plantation Barbados Unsulphured Molasses.

Dig Deeper

Let’s Go On a Picnic!

Be Sociable, Share!

Subscribe

Subscribe to our e-mail newsletter to receive updates.

No comments yet.

Leave a Reply

CommentLuv badge