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Boston Baked Beans(White)

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound navy beans
pea beans or, other small dried white beans
½ pound salt pork
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1 medium onions
diced
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4 each garlic cloves
fine
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1 cup tomato purée (passata)
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1 teaspoon salt
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2 teaspoons black pepper
freshly ground
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¼ cup prepared mustard
dried
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cup maple syrup
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cup molasses
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2 each bay leaves
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3 tablespoons apple cider vinegar
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Ingredients

Amount Measure Ingredient Features
453.6 g navy beans
pea beans or, other small dried white beans
226.8 g salt pork
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1 medium onions
diced
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4 each garlic cloves
fine
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237 ml tomato purée (passata)
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5 ml salt
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1E+1 ml black pepper
freshly ground
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59 ml prepared mustard
dried
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79 ml maple syrup
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79 ml molasses
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2 each bay leaves
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45 ml apple cider vinegar
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Directions

Pick through beans and discard off-colored or broken ones.

Rinse and drain beans.

Remove rind from half of salt pork.

Cut into ½ inch squares.

Cut other half into ¾ to 1 inch thick strips to equal 4 or 5 strips, with rind attached.

Set aside.

Line bottom of earthenware crock or bean pot with ½ inch squares of salt pork and onion.

Place beans on top.

Bring 1 quart water to boil in saucepan.

Add garlic, tomato purée, salt, pepper, mustard, maple sugar, molasses, bay leaves and vinegar.

Simmer 1 minute. Mix well and pour over beans. Score strips of salt pork crosswise, about every inch, without cutting through. This prevents strips from curling while cooking. Place strips on top of beans and liquid. Cover pot and bake at 250'F. 5 hours, checking occasionally (first at 2 hours, then every hour), to be sure liquid is just barely covering beans. Add more water as needed. After 5 hours, remove cover of bean pot and cook 1 hour more. Remove strips of salt pork and stir pot before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 76655% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 2117mg 88%
Total Carbohydrate 25g 25%
Dietary Fiber 8g 34%
Sugars g
Protein 28g
Vitamin A 7% Vitamin C 21%
Calcium 18% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 
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