Boston Baked Beans
Servings: 4
Print Recipe
Ingredients
- 6 cups cooked white beans about 3 cups dry
- 2 cups vegetable stock
- 4 tablespoon tomato paste
- 1/8 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon mustard powder
- 1 teaspoon black pepper
- 2 tablespoons onion pureed
- 2 tablespoon green pepper pureed
Tofu
- 1 block Ffirm tofu pressed gently and patted dry
- 4 tablespoons tomato paste
- 1 tablespoon water
- 4 tablespoons lemon vinaigrette juice of 1 large lemon with double the amount of canola oil and 1 teaspoon salt free seasoning.
Instructions
- Cover 4 cups dried white beans with water. Let sit overnight.
- In the morning drain beans and rinse.
- Place in a large dutch oven and fill with water. Boil until beans are tender about 1 hour. Be sure to cook them well. They need to be very soft.
- Once beans are cooked, rinse and pour into a large mixing bowl. Set aside.
- Cut tofu into 1/4 inch thick slices. Marinade one side of each slice with tomato paste and lemon vinaigrette. Place marinade side down on a silicone lined baking sheet. Brush the tomato paste and lemon vinaigrette on the other side.
- Bake tofu for 25 minutes at 350 degrees F. Flip each piece brushing both sides with marinade, and cook for another 20 minutes or until each piece is slightly chewy and firm.
- Once tofu is cooked, let cool slightly and cut into bite size pieces. Set aside.
- Combine all the ingredients except for the beans and tofu in a medium mixing bowl. Stir until well mixed.
- Add the mixture to the beans, along with the tofu. Stir until well combined.
- Spoon mixture into lightly greased baking dish. Cover with lid or tin foil.
- Bake at 350 degrees F for 1 hour. Remove from heat and serve hot.