| 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
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