Boston Baked Beans
Courtesy of Michigan Bean Commission
Servings: 6
Prep Time: 10 Min.
Cook Time: 3 Hr.
Prep Time: 10 Min.
Cook Time: 3 Hr.
What you need:
* 2 c. dry Navy Beans (or any other dry beans)
* water
* 1/2 c. brown sugar
* 1/4 c. molasses or maple syrup
* 1 c. lowfat milk (or 1 c. bean liquid)
* 1 tsp. salt
* water
* 1/2 c. brown sugar
* 1/4 c. molasses or maple syrup
* 1 c. lowfat milk (or 1 c. bean liquid)
* 1 tsp. salt
What to do:
1. Clean, soak, drain, and rinse the 2 c. of dry Navy Beans. In a large saucepan, add beans and 6 c. of fresh water. Bring to a boil and simmer for 2 hr. Drain the beans (be sure to save 1 c. of this liquid if you plan to substitute it for milk.)
2. In a 4 qt. casserole dish (10 in. diameter; 4-1/2 in. depth) combine the beans, milk (or bean liquid,) brown sugar, molasses (or maple syrup,) and salt. Bake at 350°F for 1 hr.
Nutritional analysis used lowfat milk instead of bean liquid. Serving size is 1 c.
2. In a 4 qt. casserole dish (10 in. diameter; 4-1/2 in. depth) combine the beans, milk (or bean liquid,) brown sugar, molasses (or maple syrup,) and salt. Bake at 350°F for 1 hr.
Nutritional analysis used lowfat milk instead of bean liquid. Serving size is 1 c.
Nutritional information:
Calories: 356; Total Fat: 1g; Cholesterol: 0mg; Total Carbs: 63g; Fiber: 10g; Protein: 17g; Sodium: 383mg;