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Boston Baked Beans Recipe
|Dry navy beans/Dry great northern beans||1 1⁄4 Cup (20 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Molasses||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 811 Calories from Fat 22
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.37 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1111.1 mg46.3%
Total Carbohydrates 170 g56.8%
Dietary Fiber 39.1 g156.3%
Sugars 63 g
Protein 34 g67.3%
Vitamin A 219.3% Vitamin C 29.2%
Calcium 45.8% Iron 68%
*Based on a 2000 Calorie diet
In a medium saucepan combine beans and 3 cups water.
Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and soak for 1 hour.)
Rinse and drain beans.
In a 1 1/2 quart casserole or bean pot combine soaked beans, onion, celery, and carrots.
Stir in molasses, salt, mustard, pepper, and 2 cups water.
Bake, covered, in a 325° oven for 4 1/2 to 5 hours or till beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed.