| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | ***to post, Beans & leg, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | c | Soybeans; dried |
| 1/3 | c | Chutney; minced |
| 6 | oz | Tomato paste |
| 1 1/2 | ts | Dry mustard |
| 1 1/2 | c | Liquid from beans |
| 20 | sm | Boiling onions; peeled |
| 3 | tb | Molasses |
INSTRUCTIONS
Wash the dry beans carefully and soak overnight in salted water. Add more water if necessary and cook for 3 to 4 hours, or until beans are tender. Drain, reserving 1 1/2 cups of the cooking liquid. Combine the chutney, tomato paste, and mustard, and mix well. Add the beans, onions, molasses, and the cooking liquid, and simmer in a pot until the sauce is slightly thickened. Pour it all into a casserole or bean pot; cover and bake for 1 to 1-1/2 hours in a 325°F oven. Serve hot. Makes 4 servings. NOTE: "The chutney gives a spicy flavor that is quite strong; if you prefer rather sweet baked beans, add a little more molasses." Anna Thomas recommends mango chutney for the best flavor. Recipe by: The Vegetarian Epicure - Volume 1 - Anna Thomas Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 4, 1999, converted by MM_Buster v2.0l.
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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”