Baked Beans, Boston Style Recipe

• 2 1/2 c. dry navy or possibly kidney beans, soaked 5 hrs
• 1/3 c. molasses
• 1/4 c. brown sugar
• 1 Tbsp. dry mustard
• 1/4 tsp cayenne
• 1 tsp Bakon yeast, (available at health food stores)
• 2 tsp tamari
• 2 med onions, chop in large pcs
• 2 x bay leaves
• 3 x cloves garlic, chopped
• 1 tsp salt Freshly cracked pepper

1. Preheat the oven to 300 degrees.
2. Drain the beans, cover with fresh water, and bring to a boil for 5 min, then drain again.
3. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add in the onions, bay leaves, garlic, salt, and pepper.
4. Place in a bean pot or possibly 2-qt baking dish and add in water to cover the beans.
5. Cover and bake till the beans are very soft, 7 to 8 hrs.
6. Check periodically and add in more water, if needed, to keep the beans from drying out.
7. Remove the cover during the last half hour of cooking so a crust can form.
8. 401 calories, 1.7
9. Serving Ideas : Serve with corn bread and a salad.
10. NOTES : Bakon yeast contributes the smoky flavor instead of using salt pork.
11. A crockpot would work fine with this recipe.

dry navy, molasses, brown sugar, mustard, cayenne, yeast, tamari, onions, bay leaves, garlic, pepper

Taken from cookeatshare.com/recipes/baked-beans-boston-style-74030 (may not work)