Clean Boston Baked Beans
1 pound dry navy beans, rinsed
2 bay leaves
1 large white onion, chopped
5 cloves garlic, chopped
5 tablespoons tomato paste
4 tablespoons sucanat
2 tablespoons pure maple syrup
2 tablespoons low-sodium soy sauce
5 teaspoons smoked paprika
1 tablespoon dried mustard powder
1 tablespoon apple cider vinegar
1 teaspoon sea salt
ground black pepper, to taste
1/2 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
In a Dutch oven or a similar heavy overnproof pot, add beans and enough eater to cover by 2 inches. Bring to a boil, uncovered, on high heat, boil for 2 minutes. Turn off heat, cover and let sit for 1 hour. Drain and rinse beans. Wash pot and return beans to pot.
To pot with beans, add 6 1/2 cups water and bay leaves. Bring to a boil on high heat. Reduce heat to maintain a steady simmer. Partially cover pot and simmer, stirring occasionally, until beans are tender but not mushy, about 1 hour.
Meanwhile, preheat oven to 300F. Add remaining ingredients to beans and stir until combined. When beans return to a simmer, remove lid and transfer pot to oven. Bake, uncovered, for 1 to 1 1/2 hours, stirring every 20 minutes, until beans are thick and tender and a dry crust forms on top (if beans seems to dry, add a little water). Taste for seasoning and add additional salt and pepper if desired.
By my calculations – Per serving – Calories: 291, Total Fat: 1.3g, Sat. Fat: 0.2g, Carbs: 57.7g, Fiber: 18.4g, Protein: 14.3g