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Boston Baked Beans

1 1/4 cup dry navy or great northern beans (1/2 lb. total)
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup molasses
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper

Rinse beans. In a medium saucepan combine beans and 3 cups water. Cover and let stand overnight. Rinse and drain beans.

In a 1 1/2 quart casserole or bean pot combine soaked beans, onion, celery, and carrots. Stir in molasses, salt, mustard, pepper and 2 cups water.

Bake, covered, in a 325 degree oven for 4 1/2 to 5 hours or till beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed (up to a cup).
Makes 8 servings.

Nutritional information per serving:
133 calories
7 gram protein
26 grams carbohydrate
1 gram fat
0 mg cholesterol
155 mg sodium
529 mg potassium

Recipe from: Better Homes & Garden's "New Dieter's Cookbook"
Submitted by Ethel Burdine

 

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