| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Beans and o, Brenda, Cookbook, Vegetables |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Great Northern beans |
| 2 |
tb |
Canola oil |
| 2 |
c |
Onions; chopped (2 large onions) |
| 6 |
lg |
Garlic cloves; peeled and minced |
| 1 |
md |
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 |
tb |
Honey |
| 2 |
tb |
Blackstrap molasses |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Worcestershire sauce) |
| 1 |
tb |
Tamari |
| 1 |
cn |
Tomato sauce; (28 ounces) |
| 1 |
ts |
Salt |
| 1 |
ts |
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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