Boston Baked Beans
Serves 10
Recipe By: Cooking Light
1 pound dried navy beans -- (2 cups )
Vegetable cooking spray
2 cups chopped onion
1 cup chopped green bell pepper
4 cups water
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
5 bacon slices
cut crosswise into thin strips
Sort and wash beans, and place in a large ovenproof Dutch oven. Cover
with water to 2 inches above beans, and bring to a boil; cook 2
minutes. Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside. Coat pan with cooking
spray, and place over medium-high heat until hot. Add onion and bell
pepper, and saute for 7 minutes or until tender. Remove from heat,
and stir in the beans, 4 cups water, and the remaining ingredients.
Cover and bake at 325 degrees for 2-1/2 hours. Uncover and bake for
an additional 1-1/2 hours or until the sauce thickens, stirring
occasionally. Yield: 10 servings (serving size: 3/4 cup ).
Recipe Notes
Per serving: 260 Calories; 2g Fat (8% calories from fat); 12g
Protein; 50g Carbohydrate; 3mg Cholesterol; 308mg Sodium
NOTES : To soak beans before cooking, sort and wash beans, and place
in a large ovenproof Dutch oven. Cover with water to 2 inches above
beans; cover and let stand 8 hours. Drain in a colander.
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