A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Tuesday, October 23, 2012
50 States of MoFo: Massachusetts: Boston Baked Beans
Baked Beans are found in many forms. The Boston sort, usually sweet, without tomatoes, and cooked with bacon or salt pork, are particularly famous. There is a recipe for a vegan version of these beans which is scattered across the internet. I cannot figure out where the recipe started, but you can find it here. The Bakon Yeast is crucial for the proper flavor and I just might have used more than 1 teaspoon! I bought mine in bulk at an Adventist store, but there appear to be a number online sources. Should it prove impossible to find, you could use some nutritional yeast and a little liquid smoke.
I soaked the beans overnight in the fridge and then drained and rinsed, instead of the quicker method in the recipe. Also, I used about 5-6 cups of water for cooking, and I cooked the beans on low in a crockpot for 10 hours (really!). I overdid it with the water, but I wanted to eliminate any chance of it burning in the crockpot while I was at work. There was too much liquid (first photo) at the end of 10 hours, so I poured everything into a pot and boiled it for a few minutes until the liquid reduced (second photo).
If I had more time, I would have made some Boston brown bread to go with the beans, but that is a project for another day!