Boston Baked Beans
From The Vegetarian Lunchbox
By Linda Haynes
Ingredients
Directions
I chose to put the lima beans in the slow cooker with water and salt. Cooked on LOW for about 5 hours. I drained the water. Followed Step 1 (sans cabbage) and threw all of the ingredients in with the beans. Turned the cooker back on and let it cook another 30 minutes. Ladle into bowls, topped with Chow Chow and served with Mile High biscuits. By the way, I just revealed my recipe for tomorrow's baking challenge.
From The Vegetarian Lunchbox
By Linda Haynes
Ingredients
- 8 ounces firm tofu, diced
- 1 cup shredded cabbage (I love cabbage but in this case I chose to omit in favor of Chow Chow as a condiment)
- 1/4 cup canola oil (I used flaxseed oil, neutral and a little healthier)
- 3 cups dried navy beans or lima beans, soaked overnight and drained
- 1 cup water
- 1/2 cup tomato puree
- 1 tablespoon salt (I used a teaspoon)
- 1 cup molasses
- 2 tablespoons dry mustard
Directions
- In a skillet, heat oil over medium heat and saute cabbage and tofu until cabbage is tender, about 5 minutes.
- Combine cabbage with all remaining ingredients in a baking dish.
- Cover and bake for 4 hours, or until tender.
- Add more liquid as needed.
I chose to put the lima beans in the slow cooker with water and salt. Cooked on LOW for about 5 hours. I drained the water. Followed Step 1 (sans cabbage) and threw all of the ingredients in with the beans. Turned the cooker back on and let it cook another 30 minutes. Ladle into bowls, topped with Chow Chow and served with Mile High biscuits. By the way, I just revealed my recipe for tomorrow's baking challenge.