Nourishing Body, Mind, & Spirit
Vegetarian Boston Baked Beans
Servings: 10 - 12 Servings
Prep Time: 15 minutes
Cook Time: 3 Hours
Total Time: 5 Hours
Ingredients:
2 pounds Navy Beans
⅔ cup Molasses
½ cup Turbinado or Organic Cane Sugar
3 Garlic Cloves (minced)
1 Tablespoons Smoked Paprika
1 Tablespoon Turmeric
¼ cup Lemon Juice
1 Tablespoon Homemade Worcestershire Sauce
2 Tablespoons Vegetable or Olive Oil
1 teaspoon Hickory Smoke
2 teaspoon Sea Salt
1 Tablespoon Sea Salt
1 Pinch of Cloves
2 Onions (large and sliced)
1 Green Bell Pepper (med and sliced)
2 Bay Leaves
Directions:
1. Soak beans overnight, then place soaked beans in saucepan and cover with 2 inches of water and add 1 tablespoon of salt. Bring to a boil and reduce heat, then simmer until nearly tender about 30 minutes to 1 hour. Then drain beans, but don’t discard the cooking water.
2. Heat oven to 300°.
3. Combine molasses, sugar, garlic, paprika, lemon juice, Worcestershire, cloves, oil, salt and pepper in a large bowl. Then place ⅓ of beans in a large Dutch oven and cover with half the onions. Repeat, then top with the remaining ⅓ of beans. Tuck the bay leaves into pot, then pour on the sauce and now add the cooking water and cover generously.
4. Cover and bake for 4 hours or until done, check occasionally to make sure beans aren’t drying out, if needed add hot water.
5. After 4 hours or less of cooking, stir and taste and add additional salt if needed and bake uncovered for an additional 45 minutes to 1 hour, looking for thickened sauce and crust on top. Remove bay leaves and serve.