Beans

Hello

Just wondering what the word is in Baked Beans?? I'm going to make a batch for my mother and am wondering if I can eat them too. If so, does anyone have a EASY recipe?
If there's any on the recipe forum please tell me where to look, I'm suffering a lot of pain and can't sit any longer at the computer.

Thanks Love y'all xo
Elaine

This is an easy Splenda recipe - low sugar / fat content:

http://splenda.tastebook.com/recipes/1397337-Boston-Style-Ba ked-Beans

Hi there

The problem with baked beans is the sugar content. I guess if you can make them with splenda that would work

Enjoy

http://theworldaccordingtoeggface.blogspot.com/2010/02/baked-beans-bloggy-stuff.html

that looks delicious to me..

This is my fav baked bean recipe but it uses real sugar but you can easily substitute.  I'd use the brown sugar splenda mix or brown sugar twin and I have the no sugar added ketchup so I use that when I have it but I definitely keep the molasses.  Not sure if they make a SF molasses but I have never seen it.  You could use SF maple syrup too instead of molasses and they'd be good. For the pork, sometimes I use salt pork, sometimes a few strips of bacon and other times nothing.

Old-Fashioned Baked Beans
1 lb (454g) Thompson's White Pea Beans
4 cups cold water
1 onion sliced
1/2 tbsp. salt
2 tsp cider vinegar
1/2 tsp prepared mustard
1 tbsp brown sugar
1/4 cup molasses
1/2 cup tomato ketchup
pinch black pepper
Add water as needed
1/4 salt pork or bacon, sliced

Soak beans overnight in cold water. Drain
Pick and rinse beans. Add 4 cups cold water, cover, heat to boiling, simmer 30 minutes.
Drain. Place onion slices in bottom of 6 cup casserole. Mix seasonings and turn into pot. Add beans, and water to cover.

Arrange pork slices on top. Cover and bake in oven (250°) for 7 hours. When the beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. Add water as needed to keep beans just covered. One hour before serving remove cover to darken beans.