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Boston Baked Beans

Source of Recipe

Forbidden Foods Diabetic Cooking - by Maggie Powers

BOSTON BAKED BEANS
Exchanges
WW Points
Yield: 16 servings

- 1 pound dried navy beans
- 1 large onion, chopped
- 2 teaspoons salt
- 1 tomato, chopped
- 1/3 cup firmly packed dark brown sugar
- 3 tablespoons molasses
- 2 tablespoons cider vinegar
- 1 tablespoons ketchup
- 1 tablespoon ground ginger
- 1 teaspoon dry mustard
- 1/4 teaspoon ground white pepper

Place the beans in a strainer and sort through the beans to
remove stones, discolored beans, or any other objects. Rinse
with cold water until beans are clean, about 2 minutes.

In a large bowl, combine the beans, onion, salt, and enough
water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.

Preheat the oven to 300 degrees F.

In a strainer, drain and rinse the beans and onion. Place in
a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.

One 1/2-cup serving equals: Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g ++++ Exchanges: 1-1/2 Starch ++++ WWP: 1