INGREDIENTS

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.

A Message from our Provider:

“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”