| 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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