Vegetarian Baked BeansSubmitted by: DANCEMOM
1 lb dry navy beans
1 cup chopped onion
1/2 cup molasses
1/4 cup brown sugar
1 cup barbecue sauce
1/2 tsp dry mustard
1 tsp salt
Place in a large bowl and add water to cover.
Let sit overnight, then drain.
Combine beans and onion in a large saucepan and heat to boiling.
Cover and simmer for 45 minutes or until skins of beans burst when you blow on several in a spoon.
Measure 1/2 cup to 1 cup of bean liquid and combine in a bowl with molasses, mustard, brown sugar, salt and barbecue sauce in a bowl.
Layer the beans and sauce in a slow cooker or 8 cup bean pot.
If using a bean pot, bake at 300F for 4 hours, uncover and bake another 1 hour until beans are deep brown as dry as you like them. Add bean liquid as needed througout baking if mixture seems too dry.
If using a slow cooker, cook on low for 4-6 hours stirring periodically.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCEMOM.
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I used these at a fundraiser. They were a hit. I am a proud New Englander; traditional Boston baked beans are a staple here and a favorite since childhood. Probably a lot depends on the choice of BBQ sauce, but it seems I lucked out. I'm delighted to find a delicious way to avoid the salt pork. - 5/29/12