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Baked Beans, Boston Style
From: Ann Miner

Eat More, Weigh Less:
Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly
[buy US]
Recipe By: Eat More, Weigh Less
Serving Size: 6

  • 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.

Serving Ideas : Serve with corn bread and a salad.

Bakon yeast contributes the smoky flavor instead of using salt pork.
A crockpot would work fine with this recipe.