Today, I salute all law enforcement who over the weekend so bravely pursued the Boston Marathon bombers. I am featuring a healthy version of a familiar recipe native to that great city. There are a lot of ingredients here, I know, and it takes some time, I know. But, most of the work is upfront and then lots of waiting . . . But, think of all those grams of fiber in every bite to come - so good for you!
These make a lot, maybe even enough to feed your entire local police station. And, well, maybe we all should!
Boston Baked Beans with No Bacon
Gather
- 2 pounds dried white beans
- 2 small onions diced
- 4 small cloves garlic, minced
- 1 canned chipotle pepper, minced (or 2 if you like heat)
- 1/2 cup blackstrap organic molasses
- 1/2 cup maple syrup
- 1/4 cup unfiltered apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- pinch cloves
- 1 teaspoon cumin
bean baking vessel with lid
Now do this
The night before . . .
- Rinse the beans and place in a large pot. Cover with water (two inches at least) to allow expansion.
- Cover. Let sit overnight.
The next day . . .
- Drain the beans and cover them again with three inches of fresh water.
- Bring the water and beans to a boil and then reduce heat to a simmer for 30 minutes or until they are tender.
- Heat the oven to 300 degrees.
- While the beans are cooking, combine the rest of the ingredients in a small bowl and mix thoroughly into a sauce.
- Drain the beans, reserving the cooking water.
- Pour the sauce over the beans in the pot and fold gently to coat them well.
- Place mixture into baking vessel and pour enough of the reserved bean baking water over the beans to cover them.
- Cover and bake for four hours, checking them occasionally to make sure the beans are staying moist. Add hot water if necessary.
- Taste the beans after four hours and adjust seasonings.
- Uncover pot and bake additional 45 minutes.
- Note: Beans will thicken when cooled.
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