Serves: 16
Total Calories: 53
1. 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.
2. In a large bowl, combine the beans, onions, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature do not refrigerate.
3. Preheat the oven to 300°F.
4. In a strainer, drain and rinse the beans and onion. Place 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.
EXCHANGES
1 1/2 Starch
NUTRITION FACTS
Calories 110
Calories from Fat 4
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 50mg
Carbohydrate 21g
Dietary Fiber 4g
Sugars 4g
Protein 6g
This Boston Baked Beans recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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