Date: Thu, 26 Oct 95 09:35:09 EST
From: "Margaret Baechler" (mbaechle@wfcsmtp.ie3.lehman.com)
Holly: You can't get much sweeter than Boston Baked Beans. I use navy pea
beans. The sweetener is brown sugar and molassas. Traditionally one would
also use salt pork in the recipe, but it's fine with out it (add some
liquid smoke to taste). And lots of folks eat beans on toast so you could
mash it into a spread and use as a sandwich filling I suppose. Heinz (I
believe) makes a vegetarian BB in a can. I don't know if it's fatfree, but
there's no pork anyway.
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Boston Baked Beans
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1 pound (450g) small white or Great Northern beans, soaked
2 onions, each stuck with 2 cloves
1/2 cup (125ml) dark brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon salt
pepper
Salt & liquid smoke to taste*
Cook the beans in unsalted water for 1 hour. Drain and reserve the liquid.
Use a heavy casserole with a lid and place the onions at the bottom. Cover
with the beans. Mix the sugar, molasses, mustard, salt and a good amount
of black pepper with 1 cup (250ml) of the bean liquid. Pour over the
beans, stir gently and cover the casserole. Bake for at least 3 hours at
250F (125C) adding more liquid if too dry. If the dish is too liquid,
remove the lid for the last 30 minutes of cooking.
(adapted from "Bean Feast", by Valerie Turvey (c)1979)
kwvegan vegan