Recipe By : Eat More, Weigh Less
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Crockpot
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups dried navy or kidney beans -- soaked
5
1/3 cup molasses
1/4 cup brown sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne
1 teaspoon Bakon yeast
-- (available at health
food stores)
2 teaspoons tamari
2 medium onions -- chop in large pieces
2 bay leaves
3 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.
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Serving Ideas : Serve with corn bread and a salad.
NOTES : pork. A crockpot would work fine with this recipe.
