Boston Baked Beans (Mark Bittman/ Food Matters)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 163.1
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 901.2 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Boston Baked Beans (Mark Bittman/ Food Matters) calories by ingredient


Introduction

Vegetarian version of Mark Bittman's Better Boston Baked Beans. Vegetarian version of Mark Bittman's Better Boston Baked Beans.
Number of Servings: 8

Ingredients

    1 onion, chopped
    1/4 c. tomato paste
    1/4 c. molasses
    2 T. dijon mustard
    1 pound pinto beans, soaked overnight
    2 t. salt
    pepper to taste

Directions

Heat oven to 300. Heat dutch oven over medium heat. Add olive oil and onions and cook until brown and soft, about 10 minutes. Add tomato paste and cook, stirring, a couple more minutes. Add molasses and mustard, beans, and water to cover by 2 inches (about 14 cups, maybe less). Bring mixture to boil, stirring to scrape up any bits on the bottom of the pan. Cover the pot and transfer to the oven. Bake for one hour, then stir. Beans should still be covered by an inch of water; if not, add more. Cover and bake another hour, then check and stir again. Keep checking every 30 minutes until beans are tender. When they're tender, remove lid and raise heat to 400. (The beans should still be covered by a little liquid.) Bake until mixture thickens and bubbles and top and sides brown a bit, 15-30 minutes or longer. Adjust seasonings if necessary. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user LYNNBERRY338.