Classic Boston baked beans

Ingredients

• 2 cups dried small, white beans (navy beans), picked over and rinsed, soaked overnight and drained
• 4 cups water
• 2 bay leaves
• 3/4 teaspoon salt, divided
• 1 yellow onion, chopped
• 1/2 cup light molasses
• 1 1/2 tablespoons dry mustard
• 3 strips thick-cut bacon, cut into 1/2-inch pieces

Directions

In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over high heat. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans have softened but are still firm, 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don’t drain the beans.

Heat oven to 350 F.

Stir the onion, molasses, mustard, bacon and the remaining 1/4 teaspoon salt into the beans. Cover and bake until the beans are tender and coated with a light syrup, 4 1/2 to 5 hours. Check periodically to make sure the beans don’t dry out, stirring and adding hot water as needed.

Serving Information

Serves 12

Nutritional analysis per serving

Calories: 152
Total carbohydrate: 31 g
Cholesterol: 6 mg
Dietary fiber: 8 g
Monounsaturated fat: 2 g
Protein: 9 g
Saturated fat: 1 g
Serving size: About 1/3 cup
Sodium: 215 mg
Total fat: 4 g

DASH Eating Plan Servings

Fats and oils: 1
Nuts, seeds and dry beans: 1

Diabetes Meal Plan Choices

Fats: 1
Meat and meat substitutes: 1
Starches: 1
Sweets, desserts and other carbohydrates: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1
Protein and dairy: 1