Boston Baked Beans
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
1 lb dried navy beans
1 large onion, chopped
2 tsp salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 Tbsp molasses
2 Tbsp cider vinegar
1 Tbsp ketchup
1 Tbsp ground ginger
1 tsp dry mustard
1/4 tsp ground white pepper
Place the beans in a strainer and sort through the beans to
remove stones, discolored beans, or any other objects. Rinse
with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough
water to cover them by 2 inches. Let stand 8 hours or
overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place
in a 4-quart saucepan and add the tomato, sugar, molasses,
vinegar, ketchup, ginger, mustard, and pepper; stir until
blended. Add enough water to cover the beans, about 2 cups.
Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup):
Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg,
Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Starch