Ingredients
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2 tablespoons Olive Oil
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1 medium-size Yellow Onion
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3 cloves Garlic
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1 (15-ounce) can Tomato
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½ cup light Molasses
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2 teaspoons Mustard Powder
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1 teaspoon Salt
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¼ teaspoon ground Allspice
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1 Bay Leaf
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2 (15-ounce) cans small White Beans
Directions
These are “cheater” because the recipe uses canned beans perfect for when you have some visitors from Boston drop by without any warning. We like these better than just using baked beans from a can because they aren’t cloyingly sweet. Serve with Smoky Grilled Tempeh and collards. Or slice up tofu dogs and throw ’em in; see if we care. And while you’re throwing around tofu hot dogs, for a proper New England kind of dinnuh, you must serve with slices of freshly steamed Boston Brown Bread made right in the leftover bean cans.
Steps
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1
Done
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Preheat the oven to 350°F. |
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2
Done
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Preheat a medium-size oven-safe pot over medium heat. Sauté the onion in the oil for about 10 minutes; you want the onion to be a little bit browned, but definitely not burnt, just a little caramelized. Add the garlic and sauté for 1 more minute. Add the tomato sauce, molasses, mustard powder, salt, allspice, and bay leaf and cook for about 5 minutes. |
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3
Done
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Add the beans, then cover the pot and transfer it to the oven. Bake for an hour, giving it a stir just once at about 30 minutes into the baking process. The sauce should thicken and sweeten. Keep warm until ready to serve. |
