These baked beans are a little different from your usual Boston Baked Beans. Not as sweet and no meat, but really good. I never realized how LONG they took to cook until I had actually started to cook them. 5 hours!!! So if you have some spare time on your hands–they are definitely worth it. I adapted this recipes by taking all the things I liked from several recipes.
INGREDIENTS
about 1 lb of dry navy beans (4 cups of beans after soaking overnight)
1/2 large onion chopped
1/2 cup broccoli slaw or chopped celery
1 — (15 oz.) can diced tomatoes
2 tsp dry mustard
2 Tbls. molasses
1/4 tsp allspice
1/2 tsp cummin
1 clove garlic chopped
1 Tabls brown sugar
salt and pepper
Start by soaking dry beans overnight. When soaked, remove any debris and skins and rinse well. Place in pot and cover with water. Bring to boil and simmer for 15 minutes. After cooking transfer beans to casserole dish but keep liquid for later.
In separate pot, saute onion, broccoli slaw just until tender in about 1 Tbls. oil. Add tomatoes, spices, brown sugar and molasses. Add 1 1/4 cup of reserved liquid to that. Simmer for 10 minutes. Pour into casserole dish and stir with the beans. Bake at 300F degrees for 5 hrs. Check beans after each hour and if necessary add more water to keep moist. Serve hot!!!
*Christine*
C and C Dish 