Print
ShareThis
Barbecued Pork Tenderloin Sandwiches
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
