By: Brianna A.
|Time:||4 hr 20 min (5 min to prepare, 4 hr 15 min to cook)|
|Number of Servings:||6|
1 cups dried navy or kidney beans -- soaked 5 hours
0.333333 cup molasses
0.25 cup brown sugar
1 tablespoon Dry mustard
0.25 teaspoon cayenne
1 teaspoon Bakon yeast (available at health food stores)
2 teaspoons tamari
2 each medium onions -- chop in large pieces
2 each bay leaves
3 each cloves garlic -- minced
1 teaspoon salt, Freshly cracked pepper
|Preheat the oven to 300 degrees.
Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again.
Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper.
Place in a bean pot or 2-quart baking dish and add water to cover the beans.
Cover and bake until the beans are very soft, 7 to 8 hours.
Check periodically and add more water, if needed, to keep the beans from drying out.
Remove the cover during the last half hour of cooking so a crust can form.
401 calories, 1.7 gram fat per 1 cup serving.
Serving Ideas : Serve with corn bread and a salad.
|A crockpot would work fine with this recipe." title="Bakon yeast contributes the smoky flavor instead of using salt pork.|