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New England Baked Beans, Vegetarian Style Recipe
|Dried yellow eye beans/Navy beans / pea beans||1 Pound|
|Onion||1 Large, halved|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Pure maple syrup||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2970 Calories from Fat 591
% Daily Value*
Total Fat 68 g104.4%
Saturated Fat 10.4 g51.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2066.8 mg86.1%
Total Carbohydrates 509 g169.7%
Dietary Fiber 119.3 g477.1%
Sugars 188.1 g
Protein 104 g207.1%
Vitamin A 0.7% Vitamin C 38.5%
Calcium 112.9% Iron 217.4%
*Based on a 2000 Calorie diet
Put them in a pan with 2 quarts of cold water and let them stand overnight.
The next morning, drain the beans and discard the water.
Put a kettle of fresh water on to boil and set the oven at 300° F.
Start with half the onion on the bottom of a bean pot or Dutch oven, and then add the beans.
In a cup, mix together the brown sugar, mustard, salt, and pepper.
Add this to the beans, followed by the molasses, maple syrup, and oil.
Push the second onion half into the top of the beans.
Add enough boiling water to cover the beans.
Put the lid on the pot and bake the beans for five hours, checking occasionally (once an hour, beginning with the second hour, is sufficient) to add more water as the beans absorb it.
Remove the lid and bake another hour, or until the beans are perfectly tender but not mushy.
Add more water as needed, checking each half-hour.
The beans can be prepared ahead for later use.
Reheat in a conventional oven (350° F. for about 30 minutes) or in a microwave oven (time will vary according to the amount reheated) or in a skillet on the range top over low heat.
If the beans seem dry, add a little water.