Boston Baked Beans

5.0 (1 reviews)

1 lb. dry Great Northern beans
Water sufficient to cover the beans
1 Tbsp. baking soda
1/2 tsp. salt
1 cup molasses
1 tsp. dry mustard
1 tsp. vegan Worcestershire sauce
1 cup firmly packed brown sugar
1 Tbsp. vegetable broth powder
1/4 lb. faux ham, roughly chopped (try Yves brand)
1 large white onion, diced

• Place the beans in a large kettle. Cover with the water and sprinkle with the baking soda. Bring to a boil. Cover and cook for 45 minutes, or until just tender. Drain, reserving the liquid.
• Combine the salt, molasses, dry mustard, vegan Worcestershire sauce, brown sugar, and vegetable broth powder.
• Place 1/3 of the beans in a slow cooker and add a small amount of the reserved liquid. Layer with 1/3 of the molasses mixture, 1/3 of the faux ham, and 1/3 of the onion.
• Repeat in the same order until the remaining beans, molasses mixture, faux ham, and onion have been used, adding a small amount of the reserved liquid with each layer.
• Cover with the remaining reserved liquid, adding water if needed.
• Cook on low heat for 9 to 11 hours, or until the beans are tender.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind