Classic New England Baked Beans
|Dried white beans/Navy beans||2 Cup (32 tbs)|
|Onion||1 Small, peeled|
|Water||6 Cup (96 tbs)|
|Onion||1 Large, finely chopped|
|Vegetable oil||3 Tablespoon|
|Molasses||1⁄4 Cup (4 tbs)|
|Powdered mustard||1 Teaspoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
In a large pot, soak beans for 8 to 12 hours in 2 quarts of lukewarm water. Drain. Return beans to pot.
Make a few slashes in the small onion and add to beans along with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer covered 1 to 1 1/2 hours until beans are soft. Check beans occasionally and add boiling water, if needed, just to maintain water level. When beans are cooked, remove and discard small onion.
In a small skillet, saute chopped large onion in 2 tablespoons of the vegetable oil until soft. Remove from heat. Stir in salt, molasses, powdered mustard and brown sugar.
Place beans along with their cooking liquid in a heavy Dutch oven, casserole or bean pot. Stir in sauteed onion and remaining tablespoon of vegetable oil.
Bake tightly covered at 250° F. for 4 to 6 hours, adding small amounts of boiling water if beans become dry. Remove cover for last hour of baking.
For a zestier flavor, stir in optional ketchup and prepared mustard after baking.
Serving size: Complete recipe
Calories 2606 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2909.3 mg121.2%
Total Carbohydrates 463 g154.3%
Dietary Fiber 69.1 g276.5%
Sugars 187.9 g
Protein 100 g199.2%
Vitamin A 0.3% Vitamin C 53.9%
Calcium 124.9% Iron 262.4%
*Based on a 2000 Calorie diet