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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce (sold in the United States) is gluten-free.

 

"What most moved him was a certain meal on beans."
-Robert Browning

The refrigerator light goes on...

They are called "baked beans," and you can put the pot in the oven instead of cooking these on the stovetop, but I find it easier to control the cooking using the range.

Tomato Paste

It is rare that a recipe will call for a whole can of tomato paste. Buying tomato paste in a tube allows you to squeeze out the amount that you need and seal the container. After dozens and dozens of moldy cans of tomato paste, I have learned my lesson and this is one of the staples that I keep extra of in my pantry.

Tomato paste usually contains a fair amount of sodium, but there are low-sodium versions that come in the tube if you look for them.

1 Tbsp. tomato paste = 14 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 3g carbohydrates, 129mg sodium, 0mg cholesterol


 

Boston Baked Beans



Servings = 12 | Serving size =about 3/4 cup

Cooking Time = 400 Minutes

This recipe can be multiplied by 2.

This recipe makes great leftovers and keeps well, refrigerated, 4-5 days.

1 lb dried great Northern beans
14 cups water (divided)
1 tsp olive oil
2 slices bacon (diced)
2 medium onions (diced)
1/4 cup brown sugar
2 Tbsp molasses
1 Tbsp no salt added tomato paste
1 tsp ground mustard
1/4 tsp ground cloves
1 Tbsp Worcestershire sauce
1/4 tsp salt

Healthy Recipe for Boston Baked Beans from Dr. Gourmet
Place the dried beans in a large sauce pan with 4 cups of water over high heat.

When the water boils, reduce the heat to a simmer and cook the beans for 1 hour. Stir occasionally.

Drain and rinse the beans with cool water.

Place the olive oil in a medium stock pot over medium high heat and add the bacon.

Cook for about 1 minute, stirring frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the drained and rinsed beans, brown sugar, molasses, tomato paste, mustard, cloves, Worcestershire, salt, and 6 cups of water.

Stir well and simmer covered for 4 hours. Stir occasionally, and add more water one cup at a time as needed.

Cook for another hour uncovered.

Serve.

Nutrition Facts

Serving size = about 3/4 cup

Servings = 12

.

Amount Per Serving

Calories 242 Calories from Fat 28
  % Daily Value
Total Fat 2g 4%
    Saturated Fat 1g 3%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 3mg 1%
Sodium 117mg 5%
Total Carbohydrates 44g 15%
    Dietary Fiber 9g 29%
    Sugars 13g  
Protein 12g  
Vitamin A 0% Vitamin C 21%
Calcium 13% Iron 24%
Vitamin K 3 mcg Potassium 1012 mg
Magnesium 100 mg