Boston Style Baked Beans - LF Vegan

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* Exported from MasterCook *

Boston Style Baked Beans - LF Vegan

Recipe By :Eat More, Weigh Less by Dr. Dean Ornish

Serving Size : 0 Preparation Time :0:00

Categories : Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups dried navy or kidney beans -- soaked 5

hours

1/3 cup molasses

1/4 cup brown sugar

1 tablespoon dry mustard

1/4 teaspoon cayenne

1 teaspoon Bakon yeast (available at health food

stores)

2 teaspoons tamari

2 medium onions -- chop in large pieces

2 bay leaves

3 cloves garlic -- minced

1 teaspoon salt

Freshly cracked pepper

 

Preheat the oven to 300 degrees.

 

Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then

drain again.

 

Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in

a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt,

and pepper.

Place in a bean pot or 2-quart baking dish and add water to cover the beans.

Cover and bake until the beans are very soft, 7 to 8 hours.

 

Check periodically and add more water, if needed, to keep the beans from drying

out.

Remove the cover during the last half hour of cooking so a crust can form.

 

401 calories, 1.7 gram fat per 1 cup serving.

 

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Per Serving (excluding unknown items): 547 Calories; 2g Fat (2.9% calories from

fat); 4g Protein; 134g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2195mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fat; 7 Other

Carbohydrates.

 

Serving Ideas : Serve with corn bread and a salad.

 

NOTES : Bakon yeast contributes the smoky flavor instead of using salt pork. A

crockpot would work fine with this recipe.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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