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See below recipe for a version using dried ingredients.......

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Boston Baked Beans

Don't actually know if this is an 'official' recipe for boston baked beans. But this is the way I have  cooked them since I was a young wife.  Filling, tasty, and not expensive at all.  Serve with home-

made wheat muffins, or cornbread, or buttered whole wheat bread; and a side salad of coleslaw.

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1 lb. (about 2 heaping cups) dry navy beans

5 c. water

 

Sort beans, rinse. Put into a crock pot with the water, cook on low until beans are tender, about 7 to

8 hours. (Never add salt or acidic foods such as tomatoes: will inhibit beans from cooking tender).

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When navy beans are cooked, put beans/liquids into an oven safe baking dish and stir in:

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1 onion, finely chopped

1 green pepper, finely chopped

1 can (8 oz.) tomato sauce

2 to 5 T. brown sugar

1 to 3 T. molasses

1 to 2 tsp. garlic salt

 

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Bake at 350º. Cover for the first half hour. Then uncover and continue baking for an hour or so, until thickened.  Must stir occasionally.  Done when beans take on a lovely slow-baked flavor. Takes time, but is very worth it!

 

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Using dried ingredients:

onion.....up to 1/2 c. dried chopped onion + 1/2 c. water

green pepper......heaping 1/4 c. dried diced green and red bell pepper + 1/3 c. water

tomato sauce......3 T. tomato powder + 1 c. water

if no brown sugar......use white sugar in same amount, add another T. to molasses amount

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