BOSTON BAKED BEANS
Yield: 16 servings Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers Info: http://diabeticgourmet.com/book_archive/details/12.shtml INGREDIENTS - 1 pound dried navy beans - 1 large onion, chopped - 2 teaspoons salt - 1 tomato, chopped - 1/3 cup firmly packed dark brown sugar - 3 tablespoons molasses - 2 tablespoons cider vinegar - 1 tablespoons ketchup - 1 tablespoon ground ginger - 1 teaspoon dry mustard - 1/4 teaspoon ground white pepper DIRECTIONS 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 "The happiest people don't have the best of everything. They just make the best of everything." Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God. -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
