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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Boston Baked Beans
Yield: Makes 8 servings
The traditional Saturday night dinner in "Beantown," these beans are slow-cooked allowing their richness and hearty old-fashioned appeal to shine through. Serve them with Boston brown bread for an authentic regional delight.
Ingredients:
2
cans (about 15 ounces each) navy or Great Northern beans, rinsed and drained
1/2
cup beer (not dark beer)
1/3
cup minced red or yellow onion
1/3
cup ketchup
3
tablespoons light molasses
2
teaspoons Worcestershire sauce
1
teaspoon dry mustard
1/2
teaspoon ground ginger
4
slices bacon
Preparation:
1.
Preheat oven to 350°F. Place beans in 11X7-inch glass baking dish. Combine beer, onion, ketchup, molasses, Worcestershire sauce, mustard and ginger in medium bowl. Pour over beans; toss to coat.
2.
Cut bacon into 1-inch pieces; arrange in single layer over beans. Bake, uncovered, 40 to 45 minutes or until most liquid is absorbed and bacon is browned.
Nutritional Information:
| Serving Size: 1/3 cup | |
| Sodium | 728 mg |
| Protein | 10 g |
| Fiber | <1 g |
| Carbohydrate | 31 g |
| Cholesterol | 5 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 10 % |
| Calories | 179 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
This recipe appears in:
Northeastern
