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| Mexican Baked Beans Ala Beyond The Moon Recipe |
Category: Vegetables
Rating:
N/A
Servings: 10
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Ingredients
1 lb dried great northern beans
2 tablespoon canola oil
2 cup onions; chopped (2 large onions)
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 tablespoon honey
2 tablespoon blackstrap molasses
2 tablespoon dijon mustard
1 tablespoon worcestershire sauce)
1 tablespoon tamari
1 can tomato sauce; (28 ounces)
1 teaspoon salt
1 teaspoon ground cumin
Cooking Directions:
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 Recipe By : Ginny Callan, Beyond the Moon Cookbook
vegetables,brenda,cookbook
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