Mexican Baked Beans ala Beyond The Moon

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* Exported from MasterCook *

 

Mexican Baked Beans ala Beyond The Moon

 

Recipe By : Ginny Callan, Beyond the Moon Cookbook

Serving Size : 10 Preparation Time :0:00

Categories : Beans And Other Legumes

Beyond The Moon

Cookbook Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried Great Northern beans

2 tablespoons canola oil

2 cups onions -- chopped (2 large

onionsj

6 large garlic cloves -- peeled and minced

1 medium jalapeno peppers -- minced (1 to 2)

1 cup red bell pepper -- chopped (1 large

pepper)

1 cup green bell pepper -- chopped (1 large

pepper)

2 tablespoons honey

2 tablespoons blackstrap molasses

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce)

1 tablespoon tamari

1 can tomato sauce -- (28 ounces)

1 teaspoon salt

1 teaspoon 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

 

 

 

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