Casserole of Slow Cooked Calypso Beans with Orange and Onion

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Casserole of Slow Cooked Calypso Beans with Orange and Onion

 

Recipe By :The Passionate Vegetarian, Crescent Dragonwagon

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound butterscotch calypso beans (or substitute

navy, Great Northern, or yellow-eye beans) -- (about 2

1/2 cups) soaked

2 tablespoons olive oil

2 large onions -- chopped

1 tablespoon garlic -- chopped and blanched

1/2 cup packed dark brown sugar

1/2 cup thawed frozen orange juice concentrate

1/2 cup spicy ketchup -- such as Millina's Finest Organic

Piquante Ketchup

1 1/2 teaspoons salt

finely grated rind of 1 orange -- optional

freshly ground black pepper to taste

 

Rinse the beans well and transfer to a heavy soup pot with fresh water to cover

them by 1/2 to 1 inch. Place over high heat and bring to a boil. Lower the

heat and simmer, half-covered, until tender, 45 minutes to 1 1/4 hours. Drain

and reserve the cooking liquid.

 

As the beans cook, place the oil in a slow cooker turned to high. Add the

onions and, stirring occasionally, cook until very soft, 35 to 45 minutes. Turn

the pot to low and add the garlic. Cook for another 5 to 10 minutes.

 

To the slow cooker, add the brown sugar, orange juice concentrate, and spicy

ketchup, stirring well to dissolve the sugar. Add the salt, along with the

cooked beans, and stir well. Add just enough of the reserved cooking liquid to

barely cover the beans and add the orange rind, if using, and stir again.

 

Cover the slow cooker and cook the beans on low for 3 to 4 hours, adding

additional cooking liquid if needed. Stir in the black pepper and cook for 30

minutes more. Serve hot, with a big salad and corn or bran muffins.

 

S(ISBN):

" 1-56305-711-5 "

Copyright:

" 2002 "

 

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Per Serving (excluding unknown items): 327 Calories; 4g Fat (11.3% calories from

fat); 14g Protein; 61g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 592mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit;

1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Spicy, sassy, and quite sweet, these have an Asian, teriyaki-ish twang

to them, though there's no real reason why they should -- no tamari, no ginger,

or the like. The heat comes from piquante-style ketchup; if you don't care for

it, use ordinary ketchup or even tomato paste. On no account omit the black

pepper -- rather, be vigorous with it, as it balances the sweetness. I like

this served with slightly sweet bran or corn muffins.

Nutr. Assoc. : 4214 0 0 0 0 1007 774 0 0 0