| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried navy beans; washed and soaked overnight or for at least 6 hours in 1 1/2 quarts water |
| 2 |
qt |
Additional water |
| 1 1/2 |
ts |
Dry mustard or 1 tablespoon Dijon mustard |
| 1 |
|
Onion; chopped fine |
| 1/2 |
c |
Chutney |
|
|
Freshly ground pepper; to taste |
| 2 |
|
Apples; sliced |
| 3 |
|
Peaches; peeled and sliced |
| 1/2 |
c |
Dried apricots |
| 1/4 |
c |
Brown rice syrup |
| 1/4 |
c |
Molasses |
INSTRUCTIONS
Drain the beans and combine with the 2 quarts water in a stockpot or dutch
oven. Bring to a boil, reduce the heat, cover, and simmer 1 hour, until the
beans are tender but not mushy. Drain, reserving 1 1/2 cups of the cooking
liquid.
In a small bowl, dissolve the mustard in the bean liquid and combine with
the finely chopped onion, chutney, and salt and pepper to taste. Stir this
into the beans.
Preheat the oven to 325 degrees. Pour half of the bean mixture into a 2- or
3-quart lidded casserole or baking dish. Top with half of the sliced
apples, peaches, and apricots, then pour in the rest of the bean mixture
and top with the rest of the fruit. Combine the rice syrup and the molasses
and pour evenly over the top.
Cover and bake for 1 hour, then remove the cover and bake for another 30
minutes. Serve steaming hot.
Adapted from: Vegetarian Feast, by Martha Rose Shulman
Posted to fatfree digest by "D. Vee" <sanctuarynw@hotmail.com> on Dec 07,
1998, converted by MM_Buster v2.0l.
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