| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Beans and o, Brenda, Cookbook, Vegetables | 10 | Servings |
INGREDIENTS
| 1 | lb | Dried Great Northern beans |
| 2 | T | Canola oil |
| 2 | c | Onions, chopped 2 large |
| onions | ||
| 6 | Garlic cloves, peeled and | |
| minced | ||
| 1 | Jalapeno peppers, minced 1 | |
| to 2 | ||
| 1 | c | Red bell pepper, chopped 1 |
| large pepper | ||
| 1 | c | Green bell pepper, chopped |
| 1 large pepper | ||
| 2 | T | Honey |
| 2 | T | Blackstrap molasses |
| 2 | T | Dijon mustard |
| 1 | T | Worcestershire sauce), Worcestershire sauce |
| 1 | T | Tamari |
| 1 | Tomato sauce, 28 ounces | |
| 1 | t | Salt |
| 1 | t | Ground cumin |
INSTRUCTIONS
Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8 hours or overnight. Drain the beans, and put them in a large pot with 8 cups of fresh water. Bring them to a boil, reduce the heat to a simmer, and cook, partially covered, until tender, about 1 hour, stirring occasionally. Drain the beans, and transfer them to a large baking dish. Preheat the oven to 350 degrees. Heat the oil in a skillet over medium heat. Saute' the onions, garlic, jalapenos, and red and green peppers until tender, about 5 minutes. Stir the cooked vegetables into the beans, along with the honey, molasses, mustard, Worcestershire sauce, tamari, tomato sauce, salt, and cumin. Bake, uncovered, for about 1 hour, until most of the liquid is absorbed and the beans are bubbling around the edges. Serve hot. Note: This recipe is a variation on Boston baked beans. Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams <adamsfmle@sprintmail.com> Recipe By : Ginny Callan, Beyond the Moon Cookbook Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:38:25 -0700 From: Brenda Adams <adamsfmle@sprintmail.com>
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