Take this Slow Food Challenge and make some Boston Baked Beans. Soak the beans the night before, boil them with seasonings like molasses and brown sugar, and you’ll have a hot vegetarian dish ready for Sunday lunch or dinner.
RAISE YOUR FORK TO EAT FOOD FOR CHANGE!
Every year on December 10th, thousands of people around the world celebrate Terra Madre Day by gathering ’round good, clean and fair food. This year, we are focusing on Food for Change, showcasing how food is a delicious solution to climate change. Our everyday food choices have a huge impact on the planet. It’s time to cook up a better future!
Get your vegetables!
More vegetarian recipes from the new book A BAKER’S PASSPORT
A healthy planet doesn’t have to mean boring food. We are partnering with Camellia Beans and Meatless Monday to highlight delicious plant-forward dishes.
- 2 cups dried white beans (such as navy or cannellini)
- 1 ½ quart (48 ounces) cold water
- 1/2 cup (4 ounces) molasses
- ¼ cup (2 ounces) maple syrup or barley malt syrup
- ½ cup (4 ounces) brown sugar
- 1 teaspoon black pepper
- 1 cup chopped tomatoes (about 4, peeled and seeded)
- 3 medium onions, peeled and sliced
- ½ cup (4 ounces) ketchup
- 1 tablespoon lemon juice
- 1 tablespoon kosher salt
- 2-3 shakes hot sauce
- Cover the beans with water in a large pot or Dutch ovenand soak for two hours, or overnight. Once the beans are hydrated, preheat the oven to 300 F and pour all the water out of the pot. Add the fresh cold water and turn the heat onto medium, and allow the beans to boil. Lower the heat to low, and let the beans to cook until tender (about an hour.) Pour the water out again, reserving 2 cups of the bean liquid to add back to the pot if needed. Combine all the remaining ingredients using a large spoon. Bake for about 1-2 hours,, stirring occasionally. Serve hot with Boston Brown Bread as a dinner side dish.