Boston Baked Beans
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Boston Baked Beans
YIELD Makes 8 servings
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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:
- 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.
- 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.
This recipe appears in:
Northeastern
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 |
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