Boston Baked Beans Mix
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Small white pea beans and spices packed in a zip-top bag. Add bacon, onion and molasses and let the slow cooker do the work.
Ingredients
- 2 cups small white pea beans
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1 1/2 teaspoons salt
- 2 tablespoons dry mustard
Equipment
- zip-top bags
Directions
Make the mix
- Measure the dry mix ingredients into a zip-top bag, then seal, shake, and label it.
To use
- Soak the beans from the mix in water for 12 hours, then rinse them and boil for at least 10 minutes. Put the soaked beans in a slow cooker with the bacon, water, onion, garlic, molasses, and the rest of the mix.
- Cook on low for 10 to 12 hours, stirring from time to time.
- Take out the bay leaf before serving.
Notes
Add: 2 slices bacon, chopped; 4 3/4 cups water; 3/4 cup chopped onion; 1 clove garlic, minced; 3 tablespoons dark molasses.
Storage: dry mix airtight, cool and dry, about 6 to 12 months. Cooked beans refrigerated up to 4 days, frozen up to 3 months.
Nutrition
Serving: 81g | Calories: 225kcal | Carbohydrates: 40g | Protein: 13g | Fat: 2.2g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 482mg | Potassium: 783mg | Fiber: 8.5g | Sugar: 8.7g | Vitamin A: 4.6IU | Vitamin C: 1.4mg | Calcium: 104mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 slices bacon, chopped, 3/4 cup chopped onion, 1 clove garlic, minced, 3 tablespoons dark molasses; small white pea beans counted as dry navy beans, dry mustard counted as ground mustard seed, bacon counted as cooked bacon. Brands and portions vary, so use it only as an approximation.
