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Classic Boston baked beans

November 1, 2024

Recipe

This legume dish is high in folate and is a good source of iron.

Serves 10

This legume dish is high in folate and a good source of iron. Getting enough of each nutrient may help prevent some types of the blood condition anemia.

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, about 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don't drain the beans.

Preheat 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 regularly to make sure the beans don't dry out. Stir and add hot water as needed.

2 cups dried beans (often pinto 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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish 1 Nuts, seeds and dry beans 1 Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1 Protein and dairy 1 Sweets Vegetables

Nutritional analysis per serving

Calcium 202 Calories 37 g Total carbohydrate 3 g Cholesterol 6 g Dietary fiber 1 g Monounsaturated fat Potassium 10 g Protein 0.5 g Saturated fat About 1/2 cup Serving size 224 mg Sodium 2 g Total fat