Boston Baked Beans

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Title: Boston Baked Beans
Categories: Side dish
Yield: 8 servings

2 c Navy beans, picked over
-and rinsed
1 T Canola or safflower oil
1/3 c Fruit-sweetened catsup
1/4 c Unsulphured molasses
3 T Tamari (soy sauce)
1 T Dried mustard
1 t Fine sea salt

From "May All Be Fed," John Robbins. Morrow, 1992, $23.

Put the beans into a large bowl and add enough water to cover by two
inches. Put the bowl in a cool place and let the beans soak for 6-12
hours. Drain and rinse the beans. Put the beans in a large pot and add
enough fresh water to cover by 2 inches. Cover and bring to a boil
over medium-high heat then immediately reduce the heat and simmer
until the beans are tender, 45 minutes to 1 1/2 hours, depending on
the age of the beans. Drain the beans, reserving the cooking liquid.
Put the beans in a 2-quart baking dish. Preheat the oven to 300'F.

Heat the oil in a large skillet over medium heat. Add the onion and
cook until softened, about 6 minutes.

Stir the onion into the beans, along with the remaining ingredients.
Add enough of the cooking liquid to barely cover the beans. Bake
covered, until all of the liquid is absorbed, 1-1 1/2 hours. Serve hot

Makes 3-4 main dish servings or 6-8 side-dish servings.

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