Rum-Spiked Barbecued Baked Beans

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* Exported from MasterCook *

 

Rum-Spiked Barbecued Baked Beans

 

Recipe By :Jay Solomon

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dried navy beans -- or great northern beans,

soaked and drained

1/2 cup dried small red chili beans -- or black

beans, soaked and drained

2 tablespoons vegetable oil -- optional

1 medium onion -- diced

2 cloves garlic -- minced

1/2 cup catsup

1/2 cup dark rum

1/3 cup brown sugar

1/3 cup molasses

2 tablespoons vegetarian Worcestershire sauce

1/2 teaspoon ground allspice

1/4 teaspoon ground black pepper

1/4 teaspoon salt

 

Place the beans and plenty of water to cover in a saucepan and cook

over medium heat for about 1 hour. Drain the beans, discarding the

liquid, and set aside. The beans will be slightly undercooked.

 

Preheat the oven to 350ºF.

 

In a flameproof casserole or Dutch oven, heat the oil (or a small

amount of liquid) and sauté the onion and garlic for about 5

minutes. Stir in the catsup, rum, brown sugar, molasses,

Worcestershire sauce, and seasonings and cook for 3 to 4 minutes

more. Add the beans and blend well.

 

Cover the casserole dish and transfer to the oven. Bake for 1 hour,

stirring occasionally. Serve hot with pumpernickel bread.

 

Source:

" Lean Bean Cuisine "

Copyright:

" 1995 "

 

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Per Serving (excluding unknown items): 397 Calories; 1g Fat (1.9%

calories from fat); 12g Protein; 73g Carbohydrate; 13g Dietary Fiber;

0mg Cholesterol; 588mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean

Meat; 1/2 Vegetable; 0 Fat; 2 1/2 Other Carbohydrates.