Boston Baked Beans

Number of servings : Prep time: Cooking time: 15 minutes Type of meal : | Main Courses | Main Courses

Number of servings :

Prep time:

Cooking time: 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


1-1/2 cups (375 mL) dried navy beans, rinsed, drained, and picked over
1/4 tsp (1 mL) salt
2 slices turkey bacon, cut crosswise in half
1 large onion, chopped
1/4 cup (60 mL) packed light brown sugar
1/4 cup (60 mL) chili sauce or ketchup
1/4 cup (60 mL) light molasses
1 tbsp (15 mL) dry mustard
1/4 tsp (1 mL) black pepper


Bring beans and enough water to cover them by 2 in (5 cm) to a boil in a large saucepan; cook 3 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans and rinse with cold water. Return to saucepan. Pour in enough fresh water to cover beans by 2 in (5 cm). Add salt and bring to boil over high heat. Reduce heat to medium-low. Cover and cook until beans are tender, about 1-1/2 hours, adding hot water, if necessary, to keep beans covered by 2 in (5 cm). Drain beans, reserving 1-1/2 cups (375 mL) cooking liquid. Transfer beans and liquid to 2-quart (2 L) casserole. Meanwhile, preheat oven to 300ºF (150ºC). Coat medium nonstick skillet with nonstick cooking spray and set over medium-high heat. Cook bacon till crisp. Transfer with slotted spoon to paper towels to drain; crumble. Sauté onion in pan drippings until soft, about 5 minutes. Transfer to casserole. Stir brown sugar, chili sauce, molasses, dry mustard, pepper, and half of bacon into beans. Sprinkle remaining bacon on top. Cover and bake until hot and bubbling, about 30 minutes, stirring once. Serve with barbecued chicken, mixed vegetables, and a salad tossed with low-fat vinaigrette dressing. Helpful Hint: A kitchen rule of thumb: 1-1/2 cups (375 mL) dried beans equals about 4 cups (1 L) when cooked. Makes 8 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:795