winner of the 2005 James Beard award

Classic Boston baked beans

This legume dish is high in folate and a good source of iron. Folate helps form red blood cells, which contain iron. Both nutrients are important in preventing anemia.
Ingredients

2 cup(s) beans, white
small, picked over and rinsed, soaked overnight and drained
4 cup(s) water
2 whole bay leaf
3/4 teaspoon salt

1 whole onion(s), yellow
chopped
1/2 cup(s) molasses, light
1 1/2 tablespoon mustard, dry
3 slice(s) bacon, thick cut
cut into 1/2-inch pieces

Instructions

Serves 12
In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over high heat. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans have softened but are still firm, 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don't drain the beans.

Preheat the oven to 350 F.

Stir the onion, molasses, mustard, bacon and the remaining 1/4 teaspoon salt into the beans. Cover and bake until the beans are tender and coated with a light syrup, 4 1/2 to 5 hours. Check periodically to make sure the beans don't dry out, stirring and adding hot water as needed.

Serving size: about 1/3 cup

Source: This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.