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Recipe Name: Baked Soybeans With Chutney - Anna Thomas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Soybeans, dried
1/3 Cup(s) Chutney, minced
6 Ounce(s) Tomato paste
1 1/2 Teaspoon(s) Dry mustard
1 1/2 Cup(s) Liquid from beans
20 Boiling onions, peeled
3 Tablespoon(s) MOLASSES
Wash the dry beans carefully and soak overnight in salted water. Add
more water if necessary and cook for 3 to 4 hours, or until beans are
tender. Drain, reserving 1 1/2 cups of the cooking liquid. Combine the
chutney, tomato paste, and mustard, and mix well. Add the beans,
onions, molasses, and the cooking liquid, and simmer in a pot until
the sauce is slightly thickened. Pour it all into a casserole or bean
pot; cover and bake for 1 to 1-1/2 hours in a 325°F oven. Serve hot.
Makes 4 servings. NOTE: "The chutney gives a spicy flavor that is
quite strong; if you prefer rather sweet baked beans, add a little
more molasses." Anna Thomas recommends mango chutney for the best
flavor. Recipe by: The Vegetarian Epicure - Volume 1 - Anna Thomas
Posted to EAT-LF Digest by on Feb 4, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 399
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 1077.2mg
Potassium: 1656.4mg
Carbohydrates: 75.3g
Fiber: 16.7g
Sugar: 33g
Protein: 16.3g

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