Description
This is a tasty recipe for vegetarian baked beans. It can be substituted for the other newer, sweeter baked beans recipes in most cases because they don't include much meat anyway.
Yield
20 Servings
Preparation time
8 hours
Cooking time
7 hours, 15 minutes
Total time
15 hours, 15 minutes
Ingredients
2 lb Dried Beans (I used Soldier Beans)
4 oz Crystallized Ginger (sliced)
1⁄2 c Molasses (not blackstrap)
1 T Ginger (ground)
1 t dry mustard
2 t Salt
1 t pepper (fresh-ground)
5 c Boiling Water (as needed)
Instructions
- Soak the beans overnight in cold water.
- Drain the water and parboil them in fresh water until the skins peel back when you blow gently on them.
- While the beans parboil, set aside two big slices of crystallized ginger and dice the rest. Put one big slice of ginger in the bottom of a beanpot.
- Preheat the oven to 300.
- Combine the dry spices with a few drops of the molasses to make a paste, then add more and more molasses so it mixes well. Stir in the diced ginger.
- Drain the beans again and put them in the beanpot.
- Add the spiced syrup mixture to the hot beans, and then enough boiling water to just cover the beans. Nestle the last slice of ginger in the beans at the top.
- Cover the beanpot and put it in the oven. Bake for 2 hours, then check the water level. Add more boiling water if necessary.
- Continue to cook for a total of six hours, adding water every hour as needed. Don't worry too much about it. Half an hour before then end, remove the cover to let the liquid boil down a little.