Mom's best baked beans (vegan)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onions |
| 1 | Fresh garlic clove; peel/fin | |
| 4 | cups | Water |
| ½ | cup | Firmly packed brown sugar |
| ½ | cup | Molasses |
| 2 | tablespoons | Apple cider vinegar |
| 4 | Bay leaves | |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Allspice |
| 32 | ounces | Canned tomato sauce |
| 1 | pounds | Navy beans; dried uncooked |
Directions
This is a wonderful recipe that I got from a cookbook called Lean Luscious & meatless. It takes a little bit of time to prepare but is well worth the effort. It is the best baked beans I have ever had.
You can substitute baby limas for the navy beans. I have changed a few things from the original recipe to suit my own taste so feel free to add any of your favorite seasonings. Rinse & drain beans. Place in a large bowl with remaining ingredients except tomato sauce. Mix well cover & place in the refigerator for 24 hours. TO COOK: Transfer bean mixture to a large oven proof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover & simmer 45 min stirring occassionally. Preheat oven to 300 degrees. Place pot in oven. bake 4 hours covered. Check beans every half hour or so adding water and stirring as needed. When beans are done to your likeness remove from oven and serve. : Nutrition (per serving): 283 calories Total Fat 1 g (3% of calories) :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á