Buckaroo Beans

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* Exported from MasterCook *

 

Buckaroo Beans

 

Recipe By :The Passionate Vegetarian, Crescent Dragonwagon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound pinto, anasazi, or appaloosa beans -- soaked

2 bay leaves

cooking spray

1 large onion -- chopped

1 large green bell pepper -- seeds & membranes removed, chopped

1 canned chipotle pepper -- (to 2) diced

1 teaspoon adobo sauce -- (to 2 tsp)

1 ounce unsweetened chocolate -- chopped

1 cup canned crushed tomatoes in puree

1 cup very strong coffee

3 tablespoons brown sugar

1 tablespoon chili powder

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon dry mustard

additional boiling water, coffee, or

vegetable stock as needed

2 tablespoons vegetarian bacon bits -- (to 3 tbsp) (optional)

accompaniments (optional): cornbread or

tortillas, salsa, sour cream, diced raw

onions, and grated Cheddar or Jack cheese

 

Drain the beans well, rinse, and place in a large pot with fresh water to cover.

Add the bay leaves and place over high heat. Bring to a boil; lower the heat

and simmer until tender, about 40 minutes for anasazis, 1 1/2 hours for pintos.

Remove from heat. Drain and reserve the cooking liquid.

 

Preheat the oven to 275ºF.

 

Spray a bean pot or other deep, nonreactive casserole with cooking spray.

Scatter the onion and green pepper over the bottom, then add the drained beans.

 

Whisk the chipotle and adobo sauce, chocolate, crushed tomatoes, coffee, brown

sugar, chile powder, oregano (crush the leaves between your fingers as you add

it to release the essential oils), salt, ground cumin, and dry mustard into the

reserved bean cooking liquid. When well combined, pour over the beans. The

liquid should jut barely cover the beans; if it doesn't, add just enough boiling

water, coffee, or vegetable stock to achieve this. Cover and bake for 6 hours,

checking every once in awhile to make sure the liquid level is maintained.

 

After the beans have baked for 6 hours, uncover. Stir to distribute the onion

and green pepper throughout the beans. Return to the oven and bake, uncovered,

for 50 minutes more. If using, stir in vegetarian bacon bits and bake for an

additional 10 minutes. Serve hot, with cornbread or tortillas, and pass any

desired condiments at the table.

 

NOTE: The 6-hour cooking may be done in a crockpot set on low.

 

S(ISBN):

" 1-56305-711-5 "

Copyright:

" 2002 "

 

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Per Serving (excluding unknown items): 340 Calories; 4g Fat (11.3% calories from

fat); 18g Protein; 61g Carbohydrate; 22g Dietary Fiber; trace Cholesterol; 815mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 4509 0 0 0 0 901094 0 0 234 2349 0 0 0 0 0 0 0 0 0