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SIDE DISHES

VEGETARIAN BOSTON BAKED BEANS
(Contributed by Sandra Strom, CEO of Song of Health)

2 cups small white beans, pink beans or kidney beans
3 quarts water
2 tsp. ground fennel seed
1 tsp. salt
1 clove garlic, optional

Wash beans thoroughly to remove any dirt. Put beans in a saucepan, cover with 1 quart of the water. Bring to a boil for a minute or two. Remove from heat, drain beans then wash thoroughly under faucet. (This process helps to remove gaseous properties in the beans, as will the fennel.)
Place beans in either an electric crock pot or big cooking pot with the water, fennel seed, salt and garlic. If cooking on stovetop: Uncovered, bring to a boil then turn heat down to medium, cover and simmer until beans are soft. If cooking in crock pot: Cover and set temperature on high option. Cook until beans are soft. Drain, keeping the liquid.
Preheat oven to 250 degrees.

1 cup liquid from beans
½-1 very sweet onion (Walla Walla onions are best), chopped
½ cup vegetable oil or combination of oil and butter½ cup maple syrup
½ cup honey
2 tsp dry mustard seed, crushed or 1 tsp. prepared mustard
3 to 4 drops liquid smoke

In a glass baking dish or bean pot place the beans and chopped onion. Stir to evenly mix.
In a saucepan add the oil, maple syrup, honey, mustard and liquid smoke. Bring to a boil while stirring often to keep from burning or boiling over. Remove from heat and pour over the beans, stirring just enough to mix evenly.
Bake 6 to 8 hours. If necessary, add more liquid to keep the beans moist. Remove the cover during the last hour of baking.
Serves 4 to 6.

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