If I could choose one vegetarian meal to eat for the rest of my life, it would be a bowl of baked beans.
They’re so humble.
Yet they’re so ridiculously nutritious and so deeply soothing. I honestly can’t imagine a rainy, cold day without a bowl of baked beans and a slice or two of my mom’s homemade bread. This, to me, is comfort food.
The nice thing about beans is that they’re just one of those foods that doesn’t really need meat to make a meat eater happy (fitting into the same category as pizza and macaroni and cheese!) Yes, you might get a “where’s the pork?” or an “aren’t we having hotdogs too?” But just pull out a loaf of homemade baked bread from the oven, pat on a little butter and before you know it the house will grow still and quiet.
Really, really. You’ve got to trust me on this one.
Baked beans are always being cooked and eaten in my house. At least once a week. I eat them for breakfast, lunch, dinner. Sometimes even a snack.
If you’re more inclined to buy a can of baked beans and call it a day, I dare you to first give this recipe a try. You’ll never go back. This recipe is as easy as it is delicious. Enjoy!
Boston Baked Beans
This is the recipe my Memere used whenever she made baked beans, and I treasure it dearly. We both shared the same affinity for pancakes and beans as a breakfast treat and we also both believed that bacon doesn’t belong in a pot of baked beans. Which makes this the perfect addition for a Meatless Monday tradition. Enjoy!
- 2 c. navy beans
- 1-2 onions, finely diced
- 3 T. molasses
- 2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp dry mustard
- 1/2 c. ketchup
- 1 T. Worcestershire sauce
- 2 T. packed brown sugar
- Soak beans overnight in cold water. Simmer beans in same water until tender, approximately 1 to 2 hrs. Beans should be tender but firm. Drain and reserve liquid.
- Preheat oven to 325 degrees F.
- Arrange the beans in a 2 quart bean pot or casserole dish and top with onions.
- In a saucepan, combine rest of ingredients. Bring mixture to a bowl and pour over beans. Pour in just enough of reserved bean water to cover the beans. Stir gently with rubber spatula and cover dish with lid or aluminum foil.
- Bake for 3 to 4 hrs in preheated oven. Stir at least every hour. ENJOY!
QUESTION: Do you have any tried-and-true recipes that have been passed down from parents/grandparents/friends/other relatives?