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Boston Baked Beans
adapted from David’s Vegan Home Cooking by David A. Gabbe---sent in by Susan
David makes this dish without baking and adds an arrowroot-water mixture to thicken the rich bean “gravy.” I like the slight crust formed by the baking process, so I did not use arrowroot and baked the beans in a casserole dish at 350F—15 minutes with lid and 15 minutes without.---Susan B.
710 ml 3 cups cooked navy or pinto beans
1 medium onion (chopped)
120 ml1/2 cup blackstrap molasses
30 ml2 tablespoons soy sauce
15 ml1 tablespoon toasted sesame oil (or olive oil)
15 ml1 tablespoon Dijon-style or stone-ground prepared mustard
5 ml1 teaspoon garlic powder
5 ml1 teaspoon liquid smoke
pinch of ground black pepper
15 ml1 tablespoon arrowroot mixed in 1 tablespoon cold water (if you are not baking the dish)
If you are using the oven, preheat to 350F.
Combine all ingredients except arrowroot mixture in a medium-sized pot.
Bring to a simmer over medium heat. Reduce heat, cover pot and simmer about 10 minutes or until onions are tender. Remove lid and stir occasionally.
If using the oven, Bake at 350F for 15 minutes with pot covered and 15 minutes without cover.
If using arrowroot, remove from the heat just before the 10-minute simmering is done, and stir the arrowroot mixture into the pot. Continue simmering for about 15 seconds, until sauce thickens.
Refrigerate leftovers and use within 5 days or freeze.
Yield: 3-4 servinngs