Baja Beans and Franks

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* Exported from MasterCook *

 

Baja Beans and Franks

 

Recipe By :Flavors of the Southwest, Robert Oser

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups dry navy beans

1 onion -- chopped

3 tomatoes -- chopped

2 cloves garlic -- (to 3) minced

1 green bell pepper -- diced (optional)

2 tablespoons blackstrap molasses

1 tablespoon maple syrup, raw honey, or brown rice

syrup

1 tablespoon apple cider vinegar or lemon juice

1 teaspoon dry mustard

1/4 cup mild chiles

1 teaspoon chili powder

tamari or miso to taste -- (optional)

8 meatless franks -- cut into 1/2 " pieces

 

Soak the beans overnight in enough water to cover. Drain the beans,

cover with fresh water, and simmer 1 hour or until well cooked and

tender.

 

Mix everything together in a slow cooker and simmer for several hours

or all day.

 

VARIATIONS:

 

Chop 2 unpeeled apples or pears and add to the mixture.

 

One 6-ounce can of tomato paste or a handful of chopped rehydrated

sun-dried tomatoes add a very nice flavor.

 

Add the juice of 2 limes.

 

Add a little grated carrot and/or thinly sliced celery.

 

A pinch of cloves or cinnamon would add a nice subtle spiciness. Be

careful not to over spice.

 

S(ISBN):

" 1-57067-049-8 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 34 Calories; trace Fat (7.4%

calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber;

0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean

Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve hot with corn bread and a salad.

 

NOTES : A variation of Boston baked beans with a south-of-the-border

flair. Kids of all ages love these. They're really not difficult to

make, but they do take a while to cook. Use a crockpot/slow cooker.

Leftovers are great rolled in a tortilla. They also freeze very well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0