| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime7 | 8 | servings |
INGREDIENTS
| 2 | tb | Canola oil |
| 3 | md | Onions; chopped |
| 1 | 15 oz can stewed tomatoes; crushed w/fork | |
| 3 | tb | Tomato paste |
| 2 | c | Water |
| 1 | tb | Molasses |
| 1/2 | c | Dark brown sugar; packed |
| 2 | tb | Soy sauce |
| 1/2 | ts | Allspice |
| 1 | ts | Salt |
| 1/4 | c | Vinegar |
| 4 | c | Cooked soybeans |
| Freshly ground pepper; to taste |
INSTRUCTIONS
Heat oil in large non-aluminum saucepan or soup kettle. Add onions; saute over low heat until soft. Add tomatoes, tomato paste, water, molasses, sugar, soy sauce, allspice, salt and vinegar. Simmer 5 minutes. Add soybeans; bring to a simmer, cover and cook until sauce has thickened and beans are very tender, about 1-1/2 hours. If mixture looks dry, add up to 1 cup additional water and cook another 10-15 minutes. Add pepper and adjust seasonings. Note: Alternatively, combine all ingredients in a covered casserole, bake 2 hours at 350 degrees. Uncover; bake 30 minutes more. Per serving 9g fat, 13g protein. | NOTES : Makes 8 servings Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
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