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Ingredients:
1 no ingredients
Instructions:
1 lb dried Great Northern beans
2 TB canola oil
2 c onions -- chopped (2 large
: onionsj
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
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
From: Brenda Adams <adamsfmle@sprintmaidate: Fri, 25 Oct 1996 23:38:25
~0700
Servings: 10
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
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Mexican Baked Beans Ala Beyond The Moon Recipe brought to you by Mexican Recipes To-Go
