Boston Baked Beans & Brown Bread in a Can

For instruction of the recipe, you can click here

Ingredients:

BOSTON BAKED BEANS

• 1 lb white navy beans
• 1 tsp baking soda
• 1 large onion
• 1 tbsp salt
• 2 tbsp cider vinegar
• 1 tbsp dry mustard
• 1 tsp ginger
• ¼ cup dark brown sugar
• ½ cup molasses
• ⅓ cup BBQ sauce (NOTE: you can use tomato ketchup, but BBQ sauce will be zippier!)
• ½ lb bacon, divided. Dice all but 3 slices of the bacon. (NOTE: I like to use Trader Joe’s uncured bacon ends & pieces product which comes in a plastic pouch, for the diced portion)

Ingredients:

BROWN BREAD BAKED IN A CAN

• 1 cup organic coarsely- ground cornmeal
• 1 cup organic whole-wheat flour
• 1 cup organic rye flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup grapeseed oil
• 1/2 cup molasses
• 2 cups low-fat buttermilk
• 2 eggs, lightly beaten

• 1 cup raisins

  Since the 1-pound metal coffee cans that used to be standard for making Boston Brown Bread are no longer available, you’ll have to buy a couple really-big cans of ravioli or yams instead (6-inches tall x 3 3/4 inches across). Use a safe-edge can opener to open the two large cans, saving the tops. The tops (with that safety edge) work well popped back over the opened cans and covered with a little aluminum foil when you steam the bread.

bon appetit