| 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 | t | Dry mustard |
| 1 1/2 | c | Liquid from beans |
| 20 | Boiling onions, peeled | |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 399
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 1077.2mg
Potassium: 1656.4mg
Carbohydrates: 75.3g
Fiber: 16.7g
Sugar: 33g
Protein: 16.3g