Monday, April 12, 2010

Baked Beans

1 lb Dry Navy Beans, sorted, rinsed, soaked overnight, drained
1 onion, chopped
1 cup tomato Sauce
½ cup brown sugar
½ cup molasses
2 teaspoons dry mustard
2 teaspoons salt

Simmer beans in unsalted water for 1 hour. Drain. Mix all ingredients & bake in covered casserole dish @ 300 for 4 hours.

Notes: This came out thick, dry, slightly overdone and a little burnt on top. I loved it. It tasted like the baked beans I remember eating when I was a kid. We used to make sandwiches out of homemade baked beans like these. Trust me, you can’t buy baked beans like this in a can. I served this with hominy and baked yams topped with a smidge of cranberry chutney. Yum.

How to sort beans: I take about 1 cup at a time and pour them onto a plate. Using my fingers I quickly move the beans from one side of the plate to the other side of the plate, a few at a time, looking for small stones, dirt clots, discolored beans and picking those out. I repeat until I’ve sorted all the beans and then they’re ready to rinse and soak overnight. It only takes me about 2 minutes to sort a pound of beans.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.